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    Grape and chicken salad

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    Grape and chicken salad

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    • 4 Chicken breasts, skins on
    • 3 tbsp Balsamic vinegar
    • 5 tbsp Fruity olive oil
    • 300g Sourdough bread, roughly torn
    • 200g Red or black grapes
    • 2 tsp Honey
    • 2 tbsp Roughly chopped tarragon
    • 50g Young spinach leaves
    • 2 tbsp Flaked, toasted almonds


    1. Preheat the oven to 190˚C/gas 5. Coat the chicken with 1 tbsp balsamic and 1 tbsp oil.
    2. On a baking sheet, drizzle the bread with 1 tbsp oil and season. Bake for 12 minutes.
    3. Meanwhile, cook the chicken in a large frying pan with 1/2 tbsp oil for 3 minutes on each side; set aside on a warm plate.
    4. Reduce the heat; add the grapes, honey, remaining oil and balsamic and a little water to the pan. Simmer for 1 minute, then add the tarragon. Slice the chicken and serve with the spinach, bread, sauce and almonds.

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