tally up tangy apricots past the tender, mild flavours of cooked chicken in this easy summer salad.
The ingredient of Apricot chicken salad
- 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
- 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
The instruction how to make Apricot chicken salad
- Place the chicken in a glass or ceramic bowl. improve the lemon juice and vinegar and pour more than the chicken. Place in the fridge to marinate while you prepare the apricots and salad.
- Place the apricots in a small saucepan considering the water. Cook, uncovered, exceeding medium heat for 5 minutes or until the apricots are soft. separate the apricots taking into account bearing in mind a slotted spoon and simmer the liquid until condensed abbreviated to a syrupy consistency. Cool.
- Place 3 apricot halves in the region of each serving plate. Place the cooled apricots and condensed abbreviated apricot liquid, yoghurt and mustard in the bowl of a food processor and process until smooth. Transfer to a small bowl and set aside.
- Arrange the lettuce, beans, sugar snap peas, mushrooms, sprouts and cucumber vis-u00d0u00b0-vis serving plates.
- Heat a frying pan or chargrill approximately medium. Cook the chicken in the preheated frying pan or on the order of the chargrill, brushing taking into account bearing in mind the lemon juice marinade, for 2-3 minutes each side or until golden and cooked through. Place the chicken on the subject of with reference to the plates as soon as the salad and support accompanied by the apricot yoghurt.
Nutritions of Apricot chicken salad
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