Maggie Beer

Mustard Apricots with Smoked Chicken

Seasons
Autumn and Summer
Meals
Lunch or Entrée
Serves
2
Published
July 9, 2012

Step 1: Thinly slice chicken breast and cube avocado.

Step 2: In a bowl combine chicken, mustard syrup, rocket, avocado, mustard apricots and almonds, toss to combine.

Step 3: In a separate bowl prepare the dressing by combining Red Wine Vinegar, Vino Cotto, Extra Virgin Olive Oil and Dijon Mustard.

Step 4: Plate up chicken, drizzle with dressing and serve.

Ingredients

  1. 200g 1 smoked chicken breast skin on
  2. 200g 1 small ripe avocado
  3. 75g 1 handful rocket full leaf (not wild and wiry)
  4. 50g 10 tiny Dried Mustard Apricots
  5. 15g 1/5 cup flaked almonds
  6. 10ml 2 tspn Aged Red Wine Vinegar
  7. 5ml 1 tspn Vino Cotto
  8. 40ml 2 tbspn Extra Virgin Olive Oil
  9. 1/4 tspn dijon mustard
  10. 40ml 2 tbspn mustard syrup

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