Garlic chicken salad with Chia, Pepitas, sunflower seeds and cashews
INGREDIENTS:
Chicken
- Whole Chicken
- 4 cloves of garlic, minced
- 4 tablspoons of organic butter
Salad
- Handful of chia seeds
- Handful of cashews
- Sprinkle of Sunflower seeds
- Sprinkle of pepita seeds
- 1- 2 tomatoes
- 2 handfuls of lettuce or mixed leaves
- 1/2 cucumber, sliced
- 1/2 carrot, sliced
METHOD:
- Preheat oven to 180 degrees c
- In a saucepan melt the butter with the garlic on a medium- low heat.
- Brush the melted garlic butter all over the chicken.
- Place in oven and roast for 1 hour or until cooked, basting every 15 minutes using a spoon and tiling the tray to collect juices and spooning it ontop of chicken.
Salad
- Combine all salad ingredients in a bowl
- Shred cooked garlic chicken ontop of salad
