Ingredients
- 4 single chicken breast fillets, sliced lengthways into thirds
- 2 lemons, juiced
- 2 tbs balsamic vinegar
- 120g dried apricot halves
- 185mls (3/4 cup) water
- 140g (1/2 cup) natural low-fat yoghurt
- 2 tsp wholegrain mustard
- 12 small Cos lettuce leaves, washed, dried
- 110g baby green beans, topped
- 70g sugar snap peas or snow peas, topped
- 100g (1 punnet) enoki mushrooms
- 50g (1/2 cup) mustard seed sprouts or alfalfa and onion sprouts
- 1 Lebanese cumber, thinly sliced lengthways
Description
Apricot Chicken Salad Recipe - Place The Chicken In A Glass Or Ceramic Bowl. Combine The Lemon Juice And Vinegar And Pour Over The Chicken. Place In The Fridge To Marinate While You Prepare The Apricots And...
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