Bush tomato chicken, apricot and macadamia salad
- Prep Time :
- Cook Time :
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- 500g Chicken Breast sliced in half
- 10g Ground Bush Tomato
- 15g Sugar
- 10g Salt
- 4 Apricots
- 1/2 a Spanish Onion
- 1/2 a Continential Cucumber
- 1 Punnet of Cherry tomatoes
- 1/2 Cup Toasted Macadamia Nuts
- 500g Mixed Lettuce
- 1/2 Lemon
- Olive Oil
- Edible Flowers for Garnish
1 – Mix salt, sugar and bush tomato together and coat chicken breast in mixture then leave to cure for 1 -2 hours in the fridge.
2 – Sear chicken breast on a grill or pan on a med – high heat on both sides for 45 seconds. (mind not to cook on a high heat or for too long as the sugar in your mix will burn.
3 – Finish in and oven for approx 5 minutes at 180c or until cooked through.
4 – Let rest for 5 minutes before slicing to serve.
1 – Cut your tomatoes in half and slice both onions and cucumbers.
2 – Cut apricot into wedges and add with your tomatoes, onions, cucumbers, macadamia nuts and lettuce. Lightly squeeze lemon juice over and do the same with your olive oil.
3 – Add half of your sliced chicken, lightly season and toss mixture together.
4 – Arrange on a plate and place the rest of your chicken on top.
5 – To finish garnish with edible flowers (particularly marigolds and native violets