bushtom chick salad_2
Bush Tomato Chicken Salad
Posted February 6, 2014 by
Prep Time 10 min Cook Time 10 min Ready Time 20 min Servings: 4



    • 500g Chicken Breast sliced in half
    • 10g Ground Bush Tomato
    • 15g Sugar
    • 10g Salt


    • 4 Apricots
    • 1/2 a Spanish Onion
    • 1/2 a Continential Cucumber
    • 1 Punnet of Cherry tomatoes
    • 1/2 Cup Toasted Macadamia Nuts
    • 500g Mixed Lettuce
    • 1/2 Lemon
    • Olive Oil
    • Salt-Pepper
    • Edible Flowers for Garnish


    Chicken: 1 - Mix salt, sugar and bush tomato together and coat chicken breast in mixture then leave to cure for 1 -2 hours in the fridge. 2 - Sear chicken breast on a grill or pan on a med – high heat on both sides for 45 seconds. (mind not to cook on a high heat or for too long as the sugar in your mix will burn. 3 - Finish in and oven for approx 5 minutes at 180c or until cooked through. 4 - Let rest for 5 minutes before slicing to serve. Salad: 1 – Cut your tomatoes in half and slice both onions and cucumbers. 2 – Cut apricot into wedges and add with your tomatoes, onions, cucumbers, macadamia nuts and lettuce. Lightly squeeze lemon juice over and do the same with your olive oil. 3 – Add half of your sliced chicken, lightly season and toss mixture together. 4 - Arrange on a plate and place the rest of your chicken on top. 5 - To finish garnish with edible flowers (particularly marigolds and native violets