Chicken Salad with Apricots

Cut the apricots into tender strips and put them in a saucepan with orange juice and juice of one lemon. Rinse off 1 sprig each of lemon thyme and lemon balm, add and heat everything together with the lid closed, without making. Remove from the heat, cool.

Cut the poultry meat into strips. Remove the stalk from the chicory, clean and rinse the spring onions and cut both into 1 cm wide strips.

Rinse and dry the zucchini and cut or grate into matchstick-sized sticks without the stalks.

Drain the apricots, remove the herb sprigs. Stir the apricot stock with yogurt, crème fraîche, mustard and horseradish and season with salt, pepper and cayenne pepper. Rinse remaining lemon balm, dry and cut leaves from 1 sprig into narrow strips. Prepared ingredients in the vinaigrette form, mix well and infuse with the lid closed for 20 minutes.

Select the lettuce, rinse it, dry it and spread it in a bowl. Arrange the chicken salad on it and garnish with the remaining lemon balm leaves. Tip: If you can’t get lemon thyme, use 1 small sprig of thyme and 1 piece of untreated lemon zest instead.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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