Chicken skewers with carrot, beet and apple salad recipe

Fresh and tasty skewers with a colourful salad, by pro surfer Sally Fitzgibbons.

Written by Sally Fitzgibbons
  • Serves: 4


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What to do

    1. To make the dressing, combine all the ingredients in a bowl and mix well.

    2. Thread the chicken onto 8 skewers. Preheat a char-grill pan and add the ghee or butter. Grill the chicken for 4–5 minutes on each side until cooked through

    3. Meanwhile, combine the carrot, beetroot, apple, kale, mung beans, onion, mint, parsley and currants, then pour over the dressing.

    4. Serve the salad with two chicken skewers each, with lemon wedges alongside for squeezing over.

Written by Sally Fitzgibbons

Sally Fitzgibbons is an Australian professional surfer. She is a qualified personal trainer and in 2016 founded her health and fitness business to connect and energise people around the world.

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