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  • Celerypeeled and cut into cubes 20 g
  • Apricots, dried, cut into half 10 g
  • Walnuts, halvedor cut diagonally 8 g
  • Pepper, red, cut into cubes 40 g
  • Salad pack (lettuce)(small handfull) 15 g
  1. Dressing:

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

    • Sprinkle the chicken spice over the chicken and slow cook on 150˚C for 45 minutes. Cool slightly then cut 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.