Maggie Beer

Chicken & Almond Salad

Step 1: Preheat oven to 165C.

Step 2: Massage chicken with salt and Extra Virgin Olive Oil.

Step 3: In a fry pan melt butter to nut brown, then add Verjuice to stop burning.

Step 4: Place chicken in fry pan (skin side down) to get some colour, and then pop into the oven and cook until golden brown.

Step 5: Remove from oven and let rest for 20 minutes before serving.

Step 6: Meanwhile, in a pan heat the Dried Mustard Apricots and butter.

Step 7: Mix witlof, apricot mix and slivered almonds.

Step 8: Slice chicken and lay over top.

Step 9: Drizzle with Extra Virgin Olive Oil.


  1. Pinch sea salt
  2. [unknown amount] 1 tbspn Extra Virgin Olive Oil
  3. 20g butter
  4. [unknown amount] 2 tbspn Verjuice


  1. 1 tspn butter
  2. 150g red witlof
  3. [unknown amount] 1 tbspn Extra Virgin Olive Oil

Chicken & Almond Salad appears in

Add to your favourites
Your basket Your basket   Check out