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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
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.