Something for March

Warm sticky Chicken Salad with Almonds and Apricots and 
Honey & Mustard dressing.

My local fruit and Veg has recently turned into a Food Lover's Market.

The place is absolutely huge.
I'm surprised I haven't gotten lost yet among the myriad of delectables and faceplanted in
a bowl of biltong by the check out.
Not only can you now purchase yummy cheeses and things when you go for your weekly veggie shop, but you come across awesome new products like my personal favourite:

Preservative free fruit juices from House of Juice!
(Potassium Sorbate and Sodium Benzoate make my throat swell - very exciting.)

March is quite a fabulous month for fresh produce, and with the weather being as glorious as it has lately, there is nothing quite like a crispy salad to make a delicious lunch or light dinner.

This recipe is very quick, and the chicken can be made in advance and served cold, or if you have any leftovers, makes a great sandwich for the next day.

Warm sticky chicken salad with almonds and apricots and a honey and mustard dressing.
serves 2

100 g salad leaves
1/4 cucumber, sliced
100 g baby tomatoes, washed and halved
1/4 red onion, sliced

25 ml olive oil
20 ml lemon juice
1 tsp honey
2 tsp wholegrain or plain Dijon mustard

2 (250-300g) chicken breasts, deskinned and deboned
1 tsp olive oil
40 g Turkish apricots, sliced
2 Tbsp apricot jam
2 Tbsp Teriyaki or soy sauce
1 Tbsp sesame oil
40 g toasted almond flakes

Wash and cut the salad ingredients accordingly.
Place on two separate plates and refrigerate.

Make the dressing:
Mix the olive oil and lemon juice together.
Whisk in the honey and mustard. Continue whisking until it forms a smooth, slightly thick dressing.
Taste and adjust according to your palate - I like my dressings to be acidic and not too sweet.
Set aside.

Chop the chicken into bit sized peices and set aside.
Heat a saucepan on the stove and add the olive oil. When the pan is hot add the chicken.
Stir fry until beginning to brown, about 3 minutes, then add the sliced apricots.
Cook for a further 2 minutes and then add the apricot jam, the Teriyaki or soy sauce, and the sesame oil. Cook until the sauce begins to bubble, about 1 more minute.
Check that the chicken is cooked all the way through, and has no pink shades in the centre.

Spoon the cooked chicken and apricots over the prepared salad ingredients and sprinkle with the toasted almonds.
Drizzle over the dressing and serve.