Total Time
50mins
Prep 25 mins
Cook 25 mins

This recipe is from a packet of Whitworths Ready to eat succulent ready soaked un-ripened dried apricots that can be enjoyed straight out of the pack. Try my apricot sherbet(posted separately) that I made y'day using these apricots; it's something you'll want to have around at your next party:) You'll love it!

Ingredients Nutrition

Directions

  1. In an ovenproof dish, combine the chicken, apricots, orange zest and juice, honey, soy sauce and ginger.
  2. Season well.
  3. Cover.
  4. Cook in your oven at 190C/375F/Gas mark 5 for 20-25 minutes or until the chicken is tender.
  5. Leave to cool.
  6. In a large salad bowl, in the meantime, mix the almonds, bean sprouts, mushrooms and shallots.
  7. Put all the dressing ingredients together in a screw top jar.
  8. Shake well.
  9. When the chicken has cooled slightly, add it to the ingredients in the salad bowl.
  10. Lightly sprinkle with dressing.
  11. Garnish with fresh corriander leaves.
  12. Serve on a bed of lettuce.

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