Roast Chicken with Salted Caramelised Pecans on Ryvita

by

Roast chicken ryvitaThis crunchy and tasty plate is packed with the rustic flavours of roast chicken, rocket and radish layered on a bed of Pumpkin Seeds & Oats Crispbread. 

Preparation and Cooking: 10 minutes

Serves: 2

What You’ll Need:

  • 4 Ryvita Pumpkin Seeds & Oats Crispbreads
  • A little butter, for spreading
  • Handful of rocket
  • 4 radish, thinly sliced
  • 80g roast chicken, sliced

For the pecans 

  • 1 tsp butter
  • 12 pecan halves, roughly chopped
  • 1/2 tsp caster sugar
  • Pinch of sea salt

What To Do:

  • Spread the RyvitaPumpkin Seeds & Oats Crispbread with a little butter. Share the rocket and radish between them, and arrange the sliced chicken on top
  • Melt the butter in a frying pan and add the pecans and sugar. Stir for about 45-60 seconds until just beginning to smoke a little. Remove from the heat at once and tip onto a plate. Sprinkle with the sea salt
  • When the pecans have cooled for about 1 minute, share them between the Ryvita Pumpkin Seeds & Oats Crispbreads. Serve 2 per person

Cook’s tips 

  • Mix it up by using mixed salad leaves or watercress instead of rocket, and try thinly sliced cucumber instead of radish. You could also use walnuts instead of pecans

Please comment