Warm Chicken-Apricot Salad

• 450 g chicken, boned and cut into large cubes
• 12 orange, zest of
• 1 orange, juice of (reserving 2 tbsps. for dressing)
• 150 g ready soaked dried apricots, cut into quarters
• 1 teaspoon clear honey
• 1 tablespoon soy sauce
• 1 tablespoon ginger, freshly grated
• 50 g bean sprouts
• 125 g button mushrooms, washed and sliced
• 4 shallots, finely chopped
• 25 g sliced almonds (optional)
• iceberg lettuce, finely shredded
• 1 tablespoon fresh coriander leaves, chopped (to garnish)
• 3 tablespoons olive oil
• 2 tablespoons reserved orange juice
• 1 clove garlic, peeled and crushed
• 1 pinch Chinese five spice powder
• 12 teaspoon caster sugar
• 1 teaspoon ground mustard

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.

chicken, orange, orange, quarters, clear honey, soy sauce, ginger, bean sprouts, button mushrooms, shallots, almonds, iceberg lettuce, fresh coriander leaves, olive oil, orange juice, clove garlic, spice powder, caster sugar, ground mustard

Taken from www.food.com/recipe/warm-chicken-apricot-salad-53109 (may not work)