Warm Chicken-Apricot Salad

Submitted by Charishma_Ramchandani

"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!"

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 6

ingredients

• 450 g chicken, boned and cut into large cubes
• 1⁄2 orange, zest of
• 1 orange, juice of (reserving 2 tbsps. for dressing)
• 150 g ready soaked dried apricots, cut into quarters
• 1 teaspoon clear honey
• 1 tablespoon soy sauce
• 1 tablespoon ginger, freshly grated
• 50 g bean sprouts
• 125 g button mushrooms, washed and sliced
• 4 shallots, finely chopped
• 25 g sliced almonds (optional)
• iceberg lettuce, finely shredded
• 1 tablespoon fresh coriander leaves, chopped (to garnish)

• Dressing

• 3 tablespoons olive oil
• 2 tablespoons reserved orange juice
• 1 clove garlic, peeled and crushed
• 1 pinch Chinese five spice powder
• 1⁄2 teaspoon caster sugar
• 1 teaspoon ground mustard

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.