Ingredients
150g boneless chicken thighs
30g almonds
30g dried apricots
60g green beans
30ml balsamic vinegar
60g fancy lettuce
20g butter
4g salt
4g pepper

Method

Marinate the thighs with chicken seasoning, olive oil and a touch of turmeric. Leave for a few hours in the fridge before cooking.

Heat a saucepan over medium heat. Seal the chicken thighs until golden brown. Continue cooking for 10 minutes in the oven at 180˚C.

In a separate dish, toast the almonds for a few minutes.

Place the lettuce in a large bowl. Add the green beans, almonds, cucumbers, dried apricots cut in small pieces, toss with balsamic dressing and season well.

Serve the chicken thighs on top of the salad.

Stefan Meilak is a Sous chef at Agliolio Restaurant, The Radisson Blu Resort & Spa, Golden Sands.

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.