Pinty’s Kebabs with Californian Breaded Chicken Chunk Salad



  • 1 box Pinty’s chicken filets
  • 1 package spring mix lettuce
  • 1 package baby spinach
  • 16 cherry tomatoes, halved
  • 1 red pepper, diced
  • 1 orange, in segments
  • 1 pink grapefruit, in segments
  • 125 ml (½ cup) cashews


  • 75 ml (1/4 cup) olive oil
  • Zest of 1/2 lemon
  • Zest of 1/2 orange
  • 30 ml (2 tbsp.) grapefruit or orange juice
  • 15 ml (1 tbsp.) vinegar of your choice
  • 5 ml (1 tsp.) Dijon mustard
  • Salt and freshly ground black pepper, to taste


  • 1 box Pinty’s honey garlic breaded chicken pieces
  • 15 +/- tiny new red potatoes
  • 30 ml (2 tbsp.) olive oil
  • 15 ml (1 tbsp.) Tex-Mex seasoning
  • 30 slices +/- sliced hamburger pickles



  1. Bake the Pinty’s Filets following the instructions on the package.
  2. In a bowl whisk together the vinaigrette ingredients.
  3. Arrange salad bowls with a lettuce and spinach base and divide the tomatoes, peppers, oranges, grapefruit and nuts evenly between them. Dress with vinaigrette and finish with chicken filets.  

TIPS: Add cubed avocado for a more refined dish.    


  1. Preheat oven to 230°C (450°F).
  2. Place chicken pieces on a baking sheet lined with parchment paper. Bake following directions on the package.
  3. While chicken is cooking, place potatoes in a pot. Cover with cold water and salt. Bring to a boil and cook 18 to 20 minutes.
  4. Drain the potatoes and let cool slightly before cutting into halves.  
  5. Place potatoes in a bowl. Sprinkle with oil and Tex-Mex seasoning and toss.
  6. In another bowl, combine the chicken pieces with the honey garlic sauce.  
  7. Using eight skewers, alternate chicken pieces, potatoes and pickle slices. Place kebabs on another baking sheet lined with parchment paper.  
  8. Bake 5 to 7 minutes.
  9. Serve kebabs with the hot sauce you’ll find inside the Pinty’s package.