Escoveitch Chicken Salad

This dish is a more contempory use for the sauce tasty, with virtually no fat.

  • 2 large Chicken breasts
  • 1 clove Garlic, crushed
  • Salt & pepper to taste
  • 1 sprig Fresh thyme, chopped
  • 3 oz/90 ml Walkerswood Escoveitch Sauce
  • 1 Onion, sliced
  • 1 Carrot, julienned

Assorted lettuce leaves,tomatoes & cucumber slices


Season chicken breasts with garlic, salt, pepper, fresh thyme and grill.
Heat escoveitch sauce adding julienned/slices of onions and carrots.
Slice chicken and pour pickles and sauce over.
Allow chicken to cool.
Serve on salad with some of the sauce.

Serves 4.

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