Chicken and apricot salad

Chicken and apricot salad

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This tasty chicken salad makes a healthy and colourful lunch for a hot summers day.

The ingredient of Chicken and apricot salad

  1. 3 tablespoons olive oil
  2. 3 single chicken breast fillets
  3. 1/4 cup (60ml) balsamic vinegar
  4. Salt & freshly ground pepper
  5. 4 apricots, halved, stone removed, cut into wedges
  6. 2 Lebanese cucumbers, peeled into ribbons
  7. 100g pkt baby salad leaves with herbs
  8. 100g goats cheese, crumbled

The instruction how to make Chicken and apricot salad

  1. Heat 1 tablespoon of oil in a frying pan over a medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Set aside for 5 minutes to rest, then cut into slices.
  2. Combine the balsamic vinegar and remaining oil. Season well with salt and pepper. Set aside.
  3. Combine the apricots, cucumber, sweet baby leaves and sliced chicken. Divide among four serving plates.
  4. Scatter over the goats cheese and drizzle with the vinaigrette dressing to serve.

Nutritions of Chicken and apricot salad

fatContent: 364.236 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 39 grams protein
sodiumContent:

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