Serves 4
You’ll need: 4 skinless chicken breasts; 15-30ml olive oil; salt and pepper to taste; a small bunch of gem lettuce leaves, washed and drained; 2 Granny Smith apples, finely sliced; a handful dried cranberries; a handful of walnuts, roughly chopped; a handful chives, finely chopped.
For the honey mustard vinaigrette – 45ml fresh lemon juice; 90ml extra virgin olive oil; 30ml wholegrain mustard; 15ml honey; salt and pepper to taste.
How to:
Preheat the oven to 200°C. Place the chicken breast on a baking tray lined with non-stick baking paper, and drizzle with olive oil.
Season with salt and pepper. Roast for 12-15 minutes depending on the thickness of the breasts. Remove from the oven and leave to cool slightly.
On a salad platter, arrange the gem lettuce and sliced apples. Finely slice the cooked chicken and toss it on top with cranberries, walnuts and chives. In a small jar, shake up the ingredients for the vinaigrette and drizzle over the salad.
Serve at once with a glass of Spier Signature Sauvignon Blanc.
Spier Signature wines are widely available at retail outlets and supermarkets and online at shop.spier.co.za.
* Recipe & image by Spier.
