NZ Woman's Weekly

Chicken salad with brie and toasted almonds

  • Meal Type

  • Total time

    10 minutes
  • Servings


Ready in 10 minutes, serves 4.

You can substitute the asparagus with fresh green beans if it’s not in season.

  • 8 chicken tenderloins
  • 8 cups baby salad leaves (baby cos is ideal)
  • 1 cup cooked asparagus spears (or green beans), sliced
  • 1/4 cup your favourite salad dressing
  • 100g brie, cut into 16 thin slices
  • 1/3 cup dried cranberries
  • 1/3 cup toasted sliced almonds
  • 2-3 tbsp cooking oil (we used canola)
  • Salt and pepper
  • Zest and juice of 1 large orange

1. Cut each tenderloin into 3 pieces and set aside.

2. Divide the salad leaves between 4 plates. Scatter the asparagus or beans through the salad leaves. Drizzle with dressing.

3. Place 4 slices of brie on each salad. Scatter half the cranberries and almonds over the 4 plates of salad greens and asparagus.

4. Heat the cooking oil in a large pan to medium hot. Lightly season the chicken with salt and pepper and fry until golden brown, approximately 2 minutes on each side.

5. Place the chicken on the salads, scatter over the remaining cranberries and almonds.

6. Sprinkle over the orange zest and juice. Serve.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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