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Apricot chicken salad
Apricot chicken salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Toss juicy apricots with flavorful chicken in a refreshing summer salad.
Ingredients:
  • 4 single chicken breast fillets, sliced lengthways into thirds
  • 2 lemons, juiced
  • 40.00 ml balsamic vinegar
  • 120g dried apricot halves
  • 185mls (3/4 cup) water
  • 140g (1/2 cup) natural low-fat yoghurt
  • 11.80 gm wholegrain mustard
  • 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 cucumber, thinly sliced lengthways
Instructions:
  • Marinate the chicken in a glass or ceramic bowl with a mixture of lemon juice and vinegar in the fridge while you prepare the apricots and salad.
  • In a small saucepan, simmer apricots with water over medium heat until soft, about 5 minutes. Use a slotted spoon to remove apricots, then continue simmering the liquid until it becomes syrupy. Cool before serving.
  • Arrange 3 apricot halves elegantly on each plate. In a food processor, blend the cooled apricots, reduced apricot liquid, yogurt, and mustard until smooth. Transfer the mixture to a small bowl and set aside.
  • Assemble the lettuce, beans, sugar snap peas, mushrooms, sprouts, and cucumber elegantly on individual serving plates.
  • Preheat a frying pan or chargrill over medium heat. Cook the chicken in the heated pan or on the chargrill, basting with the lemon juice marinade, for 2-3 minutes per side until golden and fully cooked. Serve the chicken on plates with salad and a side of apricot yoghurt.

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