Try the tantalising combination of tender chicken and lightly toasted Brazil nuts in this easy summer salad.
- Preheat oven to 180°C. Spread the nuts over a baking tray and bake for 7 minutes or until lightly toasted. Set aside to cool. Coarsely chop.
- Meanwhile, spray a non-stick frying pan with olive oil spray to grease. Place over medium heat. Add chicken and cook for 8-10 minutes each side or until cooked through.
- Combine nuts, olives, lemon rind and parsley in a bowl. Drizzle over lemon juice and oil and combine.
- Divide the salad among serving plates. Top with chicken and serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set