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Chicken and Apricot Salad
by Charlotte Jain (follow)
A fresh and fruity lunchtime salad, or delicious dinner side.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 4 servings
Ingredients
3 tbs olive oil
3 single chicken breast fillets
1/4 cup balsamic vinegar
Salt and pepper
2 apples
4 apricots
2 Lebanese cucumbers
100g baby salad leaves
Method
Categories
#Salad
#Chicken
#Apricots
#Lunch
#Dinner
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 4 servings
Ingredients
3 tbs olive oil
3 single chicken breast fillets
1/4 cup balsamic vinegar
Salt and pepper
2 apples
4 apricots
2 Lebanese cucumbers
100g baby salad leaves
Cook the chicken over medium heat in the olive oil, for about 5 minutes on each side or until golden brown and cooked through. Set this aside to rest.
Core and slice the apples into small strips or chunks.
Slice each apricot in half, remove the seeds, and slice into chunks.
Slice the cucumbers into ribbons.
In a mixing bowl, combine the salad leaves, apple, cucumber and apricot. Toss to combine.
Slice the chicken into strips. Toss these through the salad.
Divide this evenly between 4 bowls.
In a separate bowl, combine the balsamic vinegar, remaining olive oil, salt and pepper. Drizzle the vinaigrette over each salad.
Categories
#Salad
#Chicken
#Apricots
#Lunch
#Dinner
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