Chicken salad with brie and toasted almonds
10 min
for 4 people
NZ Herald
You can substitute the asparagus with fresh green beans if it’s not in season.
Ingredients
| 8 cups | Salad leaves, baby cos is ideal |
| 8 | Chicken tenderloins (Main) |
| 1 cup | Asparagus spears, cooked or green beans, sliced (Main) |
| ¼ cup | Salad dressing |
| 100 g | Brie, cut into 16 thin slices (Main) |
| ⅓ cup | Dried cranberries (Main) |
| ⅓ cup | Almonds, toasted, sliced |
| 3 Tbsp | Cooking oil, we used canola |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Orange, zest and juice |
Directions
- Cut each tenderloin into 3 pieces and set aside.
- Divide the salad leaves between 4 plates. Scatter the asparagus or beans through the salad leaves. Drizzle with dressing.
- Place 4 slices of brie on each salad. Scatter half the cranberries and almonds over the 4 plates of salad greens and asparagus.
- Heat the cooking oil in a large pan to medium hot. Lightly season the chicken with salt and pepper and fry until golden brown, approximately 2 minutes on each side.
- Place the chicken on the salads, scatter over the remaining cranberries and almonds.
- Sprinkle over the orange zest and juice. Serve.