POLOKWANE – Quick, easy and filled with healthy ingredients and wholesome flavours, this cheery chicken salad bowl is a light and bright delight.
What’s for Dinner says this salad is filled with Mediterranean chicken flavours, crumbly feta cheese, juicy baby tomatoes and other great-tasting ingredients, making it a summer favourite.
Ingredients
Method
- Preheat the oven to 180°C.
- Onto each skewer add a piece of chicken, a cherry tomato, a piece of pineapple, red onion and alternating colours of peppers cut into squares – and repeat until the skewer is full (Be sure to leave about 3-4cm open on each side of the skewer – to allow the kebabs to balance over the salad).
- Place onto a sheet pan, baste each skewer with the Knorr Balsamic and Pineapple dressing and bake in the oven for 12-15minutes.
- Place the cous cous in a bowl.
- Dissolve the Knorr Vegetable Stock pot in the boiling water, add the olive oil then pour over the cous cous then cover and allow to steam for 5 minutes. Add the lemon zest and fluff with a fork.
- Take 4 bowls and fill half a bowl with some of the couscous and fill the other half of the bowl with mixed salad leaves, cucumber ribbons, carrot ribbons and toasted cashews. Serve with a wedge of lemon and top with a generous drizzle of Knorr Balsamic and Pineapple dressing and crumbled feta chunks.
- Place two skewers over the top of the bowl for each person to add to their salad.
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