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    Sunday, November 01, 2015

    Apricot chicken salad Recipe

      Apricot chicken salad Recipe

       12 small Cos lettuce leaves, washed, dried
        110g baby green beans, topped
        70g sugar snap peas or snow peas, topped
        100g (1 punnet) enoki mushrooms
        50g (1/2 cup) mustard seed sprouts or alfalfa and onion sprouts
        1 Lebanese cumber, thinly sliced lengthways

        4 single chicken breast fillets, sliced lengthways into thirds
        2 lemons, juiced
        2 tablespoons balsamic vinegar
        120g dried apricot halves
        185mls (3/4 cup) water
        140g (1/2 cup) natural low-fat yoghurt
        2 teaspoons wholegrain mustard

    Apricot chicken salad Recipe

        Step 1

        Place the chicken in a glass or ceramic bowl. Combine the lemon juice and vinegar and pour over the chicken. Place in the fridge to marinate while you prepare the apricots and salad.
        Step 2

        Place the apricots in a small saucepan with the water. Cook, uncovered, over medium heat for 5 minutes or until the apricots are soft. Remove the apricots with a slotted spoon and simmer the liquid until reduced to a syrupy consistency. Cool.
        Step 3

        Place 3 apricot halves on each serving plate. Place the cooled apricots and reduced apricot liquid, yoghurt and mustard in the bowl of a food processor and process until smooth. Transfer to a small bowl and set aside.
        Step 4

        Arrange the lettuce, beans, sugar snap peas, mushrooms, sprouts and cucumber on serving plates.
        Step 5

        Heat a frying pan or chargrill on medium. Cook the chicken in the preheated frying pan or on the chargrill, brushing with the lemon juice marinade, for 2-3 minutes each side or until golden and cooked through. Place the chicken on the plates with the salad and serve accompanied by the apricot yoghurt.

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     This topic brought to you from taste.com
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    Item Reviewed: Apricot chicken salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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