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Warm Chicken Breast Salad with Honey Apple Cider Vinaigrette

Warm Chicken Breast Salad with Honey Apple Cider Vinaigrette

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    20mins

30 minutes Vinegar Dinner Healthy Chicken Vegetable Breakfast Dinner Lunch Salad Less Than 30 mins

What You Will Need

Ingredients

  • 2 Chicken Breast
  • 1 Avocado, pitted and sliced
  • 3 Fresh Figs, diced
  • 50g Fresh Corn, cooked
  • 200g Baby Spinach
  • 200g Penne Pasta
  • 6 Cherry Tomatoes, cut in half
  • 10g Pine Nuts
  • ¼ tsp Salt
  • ¼ tsp Lee Kum Kee Coarse Ground Black Peppercorns

Dressing

  • 60ml Lee Kum Kee Apple Cider Vinegar
  • 30ml Honey
  • 100ml Olive Oil
  • 30ml Water

Made with
Lee Kum Kee products

Coarse Ground Black Peppercorns

Spice

Coarse Ground Black Peppercorns

How to make it

  1. Cook the penne pasta according to the package instructions.
  2. Heat the olive oil in a skillet over medium heat, sprinkle with salt and black pepper. When the oil is hot, add chicken and pan fry them on both sides until golden brown and cooked through. Slice and set aside.
  3. In a large bowl, add baby spinach, corns, diced figs, diced cherry tomatoes, penne pasta, chicken and pine nuts.
  4. Mix the dressing in a small bowl.

  5. Pour the sauce into a large bowl of ingredients before serving. Mix and top with avocado. Serve.

     

    Tips

    Roasting the pine nuts in a dry wok can enhance the flavor.

    Choose a dark green avocado which is slightly soft to the touch. If the avocado has a bright green skin, it is not ripe yet.

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