with apple and flaked almonds
A recipe conveniently customised just to your liking.
Allergens
Tags
Cashel Blue® Cheese
60 grams
Ballymaloe Tomato Relish
1 pot(s)
Salad Leaves
120 grams
Apple
2 unit(s)
Almonds
20 grams
Apple Cider Vinegar
1 sachet(s)
Mustard
1 sachet(s)
Onion
1 unit(s)
Diced Irish Chicken Breast
520 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
- 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.
- 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.
2587
kJ
Energy (kJ)
618
kcal
Energy (kcal)
18.4
g
Fat
6.8
g
of which saturates
31.2
g
Carbohydrate
22.2
g
of which sugars
2.9
g
Dietary Fiber
73.4
g
Protein
0
mg
Cholesterol
1.74
g
Salt
with apple and flaked almonds
with apple and flaked almonds
with apple and flaked almonds
