Sherry Vinegar Roast Chicken Salad with Romesco Sauce

By Recipe from Sabato NZ, by Julie Le Clerc

Sherry Vinegar Roast Chicken Salad with Romesco Sauce

For a quick and easy seasonal meal try this Sherry Vinegar Roast Chicken Salad with Romesco Sauce from Sabato.

Serves 4 

Sherry Vinegar Roast Chicken Salad

500g free-range skinless chicken breasts

3 Tbsp Capirete Pedro Ximénez Sherry vinegar

2 Tbsp extra virgin olive oil (EVO)

Iblea sea salt and freshly ground black pepper

250g green beans, trimmed and sliced in half

1 cup podded broad beans, shells removed

75g baby kale leaves

200g pecorino cheese, cut into 1cm cubes

100g roasted Marcona almonds

13 cup Salvagno pitted olives

2 Tbsp fresh mint, chopped

1/4 cup Italian parsley, chopped

1/4 cup extra virgin olive oil (EVO)

1/4 cup Capirete Pedro Ximénez sherry vinegar

Romesco Sauce

1 small tomato, coarsely chopped

2 slices stale ciabatta bread, crusts removed

1 garlic clove, chopped

Pinch Spice Trader chilli flakes

100g El Navarrico piquillo pimientos

50g roasted Marcona almonds, coarsely chopped

60ml extra virgin olive oil (EVO)

1 Tbsp Capirete Pedro Ximénez Sherry vinegar

Iblea sea salt and freshly ground black pepper

Preheat oven to 190°C. Place chicken breasts in a low-sided oven pan.

Drizzle with sherry vinegar and olive oil and season well with salt and pepper. Roast for 20-25 minutes (depending on size of chicken breasts) until cooked through. Remove to rest until cool enough to handle then tear chicken into bite-sized pieces. Set aside to cool completely.

Blanch green beans in boiling water for 1 minute then plunge into ice cold water to cool. Drain well.

Place all the salad ingredients in a large bowl, drizzle with olive oil and sherry vinegar, season with salt and pepper and toss well to combine.

To make Romesco Sauce, place tomato and torn bread in a food processor and process to chop. Add garlic, chilli, pimientos, and almonds and process to puree. Add remaining ingredients and process to combine into a rough textured paste. Season with salt and pepper, to taste.

Serve the salad with the Romesco sauce on the side to spoon over.

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