Apricot Chicken Salad with Lime Dressing

Ingredients

  • Dressing:

  • 1 tablespoon olive oil

  • 1 lime, juice

  • 1 teaspoon honey

  • Pinch salt Black pepper, to taste

  • 1 small chilli, finely chopped

  • Salad:

  • 12oz chicken breast

  • 4oz fresh soba noodles

  • 1 tablespoon olive oil

  • 1 teaspoon honey

  • ¼ teaspoon black pepper

  • 4 cups cos lettuce, roughly chopped

  • ½ cup mango, diced

  • 4 apricots,  stone removed, sliced

  • ½ cup avocado, diced

  • 1 cup shelled edamame beans

  • 4 small radishes, thinly sliced

  • ½ cup pomegranate arils

  • 1 tablespoon toasted sesame seeds, to garnish

Instructions

In a food processor, blitz all dressing ingredients except chilli until smooth. Add chilli, stir to combine and set aside.

2 Spray a heavy-based frying pan with oil and set over a medium heat. Add chicken, cover and cook for 10 minutes, turning once.

3 Meanwhile, in a large pot of boiling water, cook soba noodles according to packet instructions, until al dente.

4 In a bowl, whisk oil, honey and pepper to combine. Brush both sides of chicken with the mix and cook for a further 5 minutes, turning once, until cooked through and juices run clear. Cover and set aside to rest, then slice thickly.

5 Drain noodles. In a large bowl, combine noodles, lettuce, mango, apricots, avocado, edamame and radishes. Top with sliced, cooked chicken and pomegranate. Garnish with sesame seeds. Drizzle over dressing and serve.

Recipe from https://www.healthyfood.com/

Greens, salads, Stone Fruit, RecipesApril Viles