A Kiwi Christmas wouldn’t be complete without a delicious barbecued meal. We love this easy barbecued butterflied chicken and fresh green salad to share with loved ones. Dine alfresco for a memorable and relaxed summer Christmas.
Ingredients
- 1 Waitoa free range butterflied chicken manuka honey and rosemary
- drizzle of Olivado extra virgin macadamia oil
Avocado salad
- 3 NZ Avocados scooped & sliced
- 200 g broad beans steamed & shelled
- 2 small courgettes peeled in thin ribbons
- Zest of 1 lemon ribboned
- 100 g feta cubed
- ½ tsp chilli flakes optional
- 1 cup Superb Herb basil mint, crazy peas
- ½ cup FreshLife macadamia nuts roughly chopped & lightly toasted
Creamy avocado dressing
- 1 NZ Avocado scooped
- ⅓ cup Superb Herb basil leaves
- ½ cup FreshLife macadamia nuts presoaked & drained
- ¼ cup Olivado extra virgin macadamia oil
- 1 garlic clove crushed
- Juice of 1 lemon
- 2 tsp honey
- ⅓ cup water if necessary
- Salt and pepper
Instructions
- For the chicken: Preheat the barbecue to medium heat. Drizzle with oil then barbecue the butterflied chicken on medium heat for 20 minutes, then low heat for 30-40 minutes or until cooked through, turning occasionally.
- When the chicken has 20 minutes to go, make the salad dressing. Add all ingredients to a blender and blitz until smooth. Add water if the dressing is too thick, then season with salt and pepper.
- For the salad: add all salad ingredients to a bowl or serving platter. Sprinkle with fresh herbs and macadamias. Pour over dressing.
- Serve salad with hot barbecued chicken.
Notes
Tip: We suggest using a meat thermometer for the butterflied chicken. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.