Chicken & Almond Salad

INGREDIENTS

  • 1 Large chicken thigh
  • Pinch Sea Salt
  • 20g Butter

Salad

  • 20g Slivered Almonds
  • 1 tspn Butter
  • 150g White witlof
  • 150g Red witlof
  • 1/2 Jar Dried Mustard Apricots
Print Recipe

Preheat oven to 165C.

Massage chicken with salt and Extra Virgin Olive Oil.

In a fry pan melt butter to nut brown, then add Verjuice to stop burning.

Place chicken in fry pan (skin side down) to get some colour, and then pop into the oven and cook until golden brown.

Remove from oven and let rest for 20 minutes before serving.

Meanwhile, in a pan heat the Dried Mustard Apricots and butter.

Mix witlof, apricot mix and slivered almonds.

Slice chicken and lay over top.

Drizzle with Extra Virgin Olive Oil.