Warm Chicken Breast Salad with Honey Apple Cider Vinaigrette
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
How to make it
Cook the penne pasta according to the package instructions.
Heat the olive oil in a skillet over medium heat, sprinkle with salt and black pepper. When the oil is hot, add chicken andpanfry them on both sides until golden brown and cooked through. Slice and set aside.
In a large bowl, add baby spinach, corns, diced figs, diced cherry tomatoes, penne pasta, chicken and pine nuts.
Mix the dressing in a small bowl.
Pour the sauceinto alarge bowl of ingredients before serving. Mix and top with avocado. Serve.
Tips
Roasting the pine nuts in a dry wok can enhance the flavor.
Choosea dark greenavocadowhich is slightlysoftto the touch. Ifthe avocado has a bright green skin, it is not ripe yet.
