Chicken salad with apricots

Maggie Beer, Australias answer to Delia, cooks a delicious dish of chicken pepped up with tangy verjuice
Chicken salad with apricots
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 35 minutes plus 15 minutes macerating
  • Effort: easy

Ingredients

For the chicken salad

  • 300 g waxy potatoes
  • 8 dried apricots
  • 4 tbsp verjuice
  • 1 tbsp mustard powder
  • 1/2 smoked chicken
  • 40-60 g unsalted butter
  • Extra virgin olive oil, for cooking
  • sea salt
  • 2 large handfuls flat-leaf parsley

For the vinaigrette

  • 4 tbsp extra virgin olive oil
  • 2 tbsp vino cotto
  • 1 tbsp red wine vinegar
  • 1 tbsp mustard powder

Method

1. For the salad: cook the potatoes in a pan of simmering water for 10-15 minutes, or until tender, then drain and leave to cool. Cut the cooled potatoes into 3 slices lengthways and set aside.

2. Soak the dried apricots in a bowl of the verjuice until nicely plumped, then drain, reserving the verjuice.

3. Whisk the reserved verjuice with the mustard powder to make a paste, then add the apricots and leave to macerate for 10-15 minutes.

4. Carve the chicken into breast, leg and thigh then tear the meat off and place into a bowl. Set aside.

5. For the vinaigrette: combine all of the vinaigrette ingredients and set aside.

6. For the salad: melt the butter in a frying pan over a medium heat until nut-brown, then add a splash of olive oil to stop it from burning and season with salt. Pan-fry the cooked potato slices for 1-2 minutes on both sides, or until crisp and golden-brown. Remove from the pan and drain on kitchen paper.

7. Add another splash of olive oil to the pan, the toss the drained apricots in the pan over a high heat until caramelised. Remove and set aside. Add a little more olive oil to the pan, then add the smoked chicken meat and toss for 1-2 minutes or until just warmed through. Return the potatoes and apricots to the pan and toss to mix together.

8. Transfer the chicken mixture to a large bowl, then add the rocket and parsley. Drizzle with the vinaigrette and toss well to coat. Season with freshly ground black pepper, if desired, and serve.

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