• Place a pan over medium-high heat with a drizzle of oil.
• Halve, peel and thinly slice the onion.
• Once hot, add the chicken, onion and season with salt and pepper.
• Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
• Add the prawns for the final 4-5 mins. Prawns are cooked when pink on the outside and opaque in the middle.
• Remove the pan from the heat. Stir through the Ballymaloe relish and a knob of butter.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Quarter, core and thinly slice the apple.
• Trim the salad leaves, then chop or tear into bite-sized pieces.

• In a mixing bowl, add the mustard, apple cider vinegar and a drizzle of oil.
• Season with salt and pepper and mix to combine.

• Crumble the Cashel Blue® cheese into the dressing and toss with the salad leaves, apple.
• Top with glazed chicken and flaked almonds.