Crunchy Parmesan, Black Olive & Paprika Topped Chicken Breast with Brown Rice Salad – Chicken Salad Recipe NZ

Name: Crunchy Parmesan, Black Olive & Paprika Topped Chicken Breast with Brown Rice Salad – Chicken Salad Recipe NZ
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: New Zealand
Ingredients: 4 Bird & Barrow free-range chicken breasts; ¾ cup panko breadcrumbs; ½ cup black olives, roughly chopped; ¾ cup finely grated parmesan cheese; ½ cup fresh parsley, finely chopped; ¼ tsp smoked paprika; Zest of 1 lemon; 4 tbsp olive oil; Sea salt & cracked black pepper; 2½ cups cooked brown rice; 1 red capsicum, cut into small pieces; 10cm cucumber, seeds removed and cubed; 1 medium carrot, grated or julienned; Large handful fresh mint, roughly chopped; ¾ cup roasted cashew nuts; ¼ cup good quality pesto; 3 tbsp olive oil; Juice of 1 lemon; 3 tbsp olive oil (for dressing); 1 tbsp apple cider vinegar or lemon juice; 1 tsp honey or maple syrup; Salt and pepper to taste

Prue Fenwick Smith August 7, 2023

Jump To Recipe Print Recipe

Chicken salad recipes NZ-wide are popular for picnics, summer lunches, and light dinners. Bird & Barrow is here to take your chicken salad game to the next level, using our free range chicken to ensure that each bite is packed with natural flavours and wholesome goodness. Whether you’re a seasoned cook or a newbie in the kitchen, our easy-to-follow guide will help you whip up one of the best chicken salad recipes NZ has ever tasted!

Ingredients

4 Bird & Barrow free-range chicken breasts

¾ cup panko breadcrumbs

½ cup black olives, roughly chopped

¾ cup finely grated parmesan cheese

½ cup fresh parsley, finely chopped

¼ tsp smoked paprika

Zest of 1 lemon

4 tbsp olive oil

Sea salt & cracked black pepper

Brown Rice Salad

2½ cups cooked brown rice

1 red capsicum, core removed and cut into small pieces

10cm piece cucumber, seeds removed and cut into small cubes

1 medium carrot, grated or julienned

Large handful fresh mint, roughly chopped

¾ cup roasted cashew nuts

¼ cup good quality pesto

3 tbsp good quality olive oil

Juice of 1 lemon

Dressing

3 tbsp olive oil

1 tbsp apple cider vinegar or lemon juice

1 tsp honey or maple syrup

Salt and pepper to taste

Chicken Method

Preheat oven to 180°C.
Combine the breadcrumbs, black olives, parmesan cheese, parsley, smoked paprika and lemon zest. Stir together and then drizzle with the olive oil. Toss well to evenly coat. Taste and then season generously.
Line an oven-proof dish with baking paper and place the chicken breasts so that the side that was facing down in the packet is now on top. This side is flatter and this helps the breadcrumbs stay on top.
Pile the breadcrumbs on top of the chicken. Use your hand as a guard to stop the crumbs from falling straight off and pat down gently to help them stick.
Bake for 25 minutes. Cook slightly longer for very large pieces and slightly less for small ones. Remove from the oven and allow to sit for a few minutes before serving.

Rice Salad Method

Combine the brown rice, fresh ingredients and cashew nuts in a large bowl.
In a separate bowl whisk together the pesto, olive oil and lemon juice. Pour over the rice salad and toss well. Taste and season generously.
Leftovers can be stored in the fridge in an airtight container for up to 3 days.