Name: Escoveitch Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Americas
Ingredients: salt and pepper, to taste; 120 ml/½ cup Walkerswood Escoveitch Pickle Sauce, warmed; 2 boneless, skinless chicken breasts; 1 tsp fresh thyme leaves; a little oil; watercress, mixed lettuce, tomato wedges and julienned strips of sweet pepper

Preparation info

Serves
2

Difficulty
Easy
Ready in
30 min

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

This dish can be prepared ahead and is a perfect use for leftover chicken. If you like, the pickled chicken also makes a delicious sandwich filling with the addition of a little mayonnaise. Otherwise it is a very low fat meal and simple to make.

Ingredients

2 boneless, skinless chicken breasts
1 tsp fresh thyme leaves
a

Method

Preheat the grill to hot. Season the chicken breasts with thyme, salt and pepper. Brush with oil. Grill until cooked through (juices will run clear when the thickest part is pierced with a skewer).

When chicken is cool, cut into strips. Pour the warm Escoveitch sauce over chicken and chill, leaving to marinate for 10 minutes or more.

Prepare a salad platter of lettuce and waterc