Amanda Laird: Chicken salad with artichokes, pistachios, mint and orange

Chicken salad with artichokes, pistachios, mint and orange. Picture / Babiche Martens

Serves 4

6 chicken thighs
Olive oil
Sea salt and freshly ground pepper
5 marinated artichoke hearts, sliced
3/4 cup roasted pistachio nuts
3 oranges, peeled and sectioned
1-1 1/2 cups fresh mint leaves, rinsed
1 Tbsp extra virgin olive oil

1. Preheat oven to 200C, drizzle chicken with a little oil, season and roast for approximately 1/2 hour. Cool and roughly shred.

2. Combine all ingredients with olive oil, season and let the flavours marinate for at least 1/2 an hour before serving.