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Apricot Chicken Salad
This is now my favourite salad. Beautiful fresh apricots and marinated chicken salad. Perfect for those hot summer days.
Apricot and Chicken Salad
: 15 minutes
: 10 minutes
4 chicken tenderloins
30 grams rocket (half a single serve bag)
2 fresh apricots
1 tablespoon of lemon juice
2 teaspoons of seeded mustard
1/4 teaspoon of minced garlic
3 tablespoons of whole egg mayonnaise
1 tablespoon of honey
1/2 red capsicum
1/2 red onion
coconut cooking oil spray
Start by making the marinade for the chicken; in a small bowl add one teaspoon of the seeded mustard, lemon juice and minced garlic, then stir to combine.
Add chicken to the bowl and toss through the marinade with your hands and leave to sit for 5- 10 minutes.
Chicken should be left for 5-10 minutes to marinate
In a fry pan spray with coconut cooking oil spray and heat on high until hot.
Add in chicken tenderloins one at a time until all in and cook for 1 minute. The pan will be nice and hot and slightly brown the chicken.
Chicken is nice and brown on top
Turn down the heat and turn over the chicken.
Place a lid on the chicken and cook for 5-6 minutes.
While the chicken cooks, prepare the salad.
Wash the capsicum and cucumber.
Cut the cucumber on a angle to make long thin diagonal slices then cut in half lengthways and set aside.
Cut out the white part of the capsicum, scrape out any seeds and julienne the capsicum and set aside.
Next cut thin slices of red onion and set aside.
Wash and dry the apricots then cut into eighths.
To prepare the salad for serving, place the rocket into a large serving bowl. Sprinkle over the capsicum, onion and cucumber slices then place the apricot pieces around the bowl.
Salad is so vibrant with all the colours
For the dressing in a small bowl, add the mayonnaise, honey and seeded mustard and mix well to combine.
If you prefer the dressing a little thinner add in one tablespoon of water and stir until well combined.
Yummy Salad Dressing
Drizzle the dressing over the salad or serve on the side.
When chicken is cooked, I like to check it by cutting the fattest piece in half. If it is cooked through all the chicken will be done.
Remove the remaining chicken tenderloins and cut each in half.
Place four pieces of chicken on to each plate and serve with the salad.
A drizzle of dressing over the chicken is also nice.
The salad dressing makes more than enough dressing for the salad and the chicken, so any remaining dressing can be bottled and stored in the fridge. I keep mine for up to a week.
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