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  • Chicken breast 100.0 g


  • Celery(cut into cubes) 20.0 g
  • Salad pack (lettuce)(small handful) 15.0 g
  • Walnuts(halved or cut diagonally) 8.0 g
  • Apricots(dried, cut in half) 11.0 g
  • Red pepper(cut into cubes) 40.0 g
  1. Dressing:

    • Reduce the orange juice down to a syrup consistency, then mix in the honey and mustard dressing.
  2. Chicken:

    • Sprinkle the Knorr Aromat Original over the chicken and slow cook on 150 °C for 45 minutes. Cool slightly then cut into thin slices.
  3. Salad:

    • In a bowl, mix the leaves, celery, nuts, apricots, walnuts, peppers chicken slices and the orange dressing.
    • Carefully arrange on the service plate.
  4. Garnish:

    • Garnish with chopped chives.