1. In an ovenproof dish, combine the chicken, apricots, orange zest and juice, honey, soy sauce and ginger. 2. Season well. 3. Cover. 4. Cook in your oven at 190C/375F/Gas mark 5 for 20-25 minutes or until the chicken is tender. 5. Leave to cool. 6. In a large salad bowl, in the meantime, mix the almonds, bean sprouts, mushrooms and shallots. 7. Put all the dressing ingredients together in a screw top jar. 8. Shake well. 9. When the chicken has cooled slightly, add it to the ingredients in the salad bowl. 10. Lightly sprinkle with dressing. 11. Garnish with fresh corriander leaves. 12. Serve on a bed of lettuce. ---------------------------------------------------------------------------
Nutrition
Ingredients
