Chicken Salad with Plum Chutney
This Chicken Salad with Plum Chutney is inspired by James' travels to Turkey and is easy to rustle up for a mid-week meal or easy weekend lunch or dinner.
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Ingredients
- 1 x 2 kilo chicken, spatchcocked
- 50ml olive oil
- Salt
- pepper
- 8 – 10 sprigs of tarragon
- 1 fennel, cored and sliced
- 1 radicchio, sliced
- 1 chicory, sliced
- 12 radishes, sliced
- 6 plums stoned and quartered
- 1 shallot, peeled and diced
- 50ml white wine vinegar
- 100g caster sugar
- 2 star anise
- 1 cinnamon stick
- 2 tablespoons of olive oil
- 25 ml Balsamic vinegar
- Leaves of 6 – 8 sprigs tarragon
- 125g Mozzarella
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