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Ingredients

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Step 1

Step 2

  • Carrots(cut into ribbons with a vegetable peeler) 150.0 g
  • Black beans (drained and rinsed) 410.0 g
  • Fresh raw beetroot(cut into spirals) 400.0 ml
  • Purple cabbage (finely shredded) 400.0 ml
  • Cos lettuce(rinsed and drained) 150.0 g
  • Yellow pepper(cut into thin strips) 226.0 g
  • Couscous(krummelpap/ phuthu) 500.0 ml

A light and nutritious 7-colour inspired salad packed with flavour and paired with a delicious buttermilk fried chicken and couscous for the perfect all-rounded meal.

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Preparation

  1. Step 1

    1. Combine the buttermilk, Robertsons Mixed Herbs, Robertsons Cayenne Pepper and salt. Add the chicken strips and mix well. Place in a ziplock bag and marinate for at least two hours or more.
    2. Mix the flour and Robertsons Barbecue Spice together.
    3. Set a rack on a baking sheet. Shake off excess buttermilk and dip each piece of chicken into the flour mixture ensuring it is well coated. Place on the rack and let it stand for 30 min.
    4. Heat the oil in a deep fryer to 160 °C and fry the chicken in batches until it is golden brown and crisp. Drain on paper towel.
  2. Step 2

    1. Divide the salad ingredients between serving bowls, top with the warm, crispy chicken pieces and drizzle with the dressing.
  3. Chef's Tip

    To reduce cost and complexity of the recipe, substitute all the buttermilk fried chicken ingredients with Knorr Professional Chicken Breading.
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