Walnut, barbecue chicken, apple and watercress salad. Photo / Babiche Martens.
Walnut, barbecue chicken, apple and watercress salad. Photo / Babiche Martens.
WALNUT, BARBECUE CHICKEN, APPLE AND WATERCRESS SALAD Serves 4
• 2 Tbsp olive oil • 600g chicken breast, sliced through horizontally • 2 apples, cut into chunks • Juice of ½ a lemon • ¼ cup fresh herbs • 1 cup cherry tomatoes, halved • ½ cup walnuts, toasted and crushed slightly • 2 Tbsp toasted pine nuts •2 handfuls watercress • Salt and freshly ground pepper to taste
Dressing: ¼ cup creme fraiche, ¼ cup mayonnaise, ½ tsp curry powder, juice of ½ lemon, 1 Tbsp apricot jam
1. Preheat barbecue to a medium heat.
2. Rub oil over chicken breasts and season with salt and pepper. Place on barbecue and cook for 3 or 4 minutes each side or until cooked through. Remove and set aside.
3. Place apples and lemon juice in a large bowl. Add herbs, tomatoes and half the walnuts and pine-nuts. Season with salt and pepper. Slice chicken and add dressing. Carefully fold through. Place watercress on a platter and gently spread out the chicken. Garnish with remaining nuts and freshly ground pepper.
