Chicken Salad with Mustard Fruits

INGREDIENTS

  • 2 Large chicken breasts
  • For cooking Butter and Extra Virgin Olive Oil

Mustard Apricot Marinade

  • 1 jar Dried Mustard Apricots

Salad

  • 2 Witlof bulbs (white)
  • 1 small radicchio
  • 1 bunch Rocket
  • 6 stems Basil

Vinaigrette

  • 1 tspn Dijon Mustard
Print Recipe

Preheat Oven to 200C.

Mix together the juices of the mustard apricots, 2 tablespoons Verjuice and a tablespoon of Extra Virgin Olive Oil to make a paste to brush over the chicken skin.

Pan fry the chicken breast skin down with a little Extra Virgin Olive Oil and butter to colour the skin and then place in oven for 8 minutes (approximately). Take out of oven and drizzle with Verjuice and rest and allow to cool (don’t refrigerate).

When cool, carve the chicken on a diagonal and toss with the mustard apricots, witlof, radiccio, rocket and basil.