Baguette with chicken and broccoli/ apricot salsa

Preparation time

30 min

Serves

10

Preparation time

30 min

Serves

10

Ingredients

10 chicken breasts

Spread:

10 slices of bacon
150 g cream cheese
100 g sun-dried tomatoes
The juice of 2 limes
½ tsp cayenne pepper

Salsa:

200 g broccoli tops (cooked)
100 g dried apricot
2 tbsp finely chopped mint
1 tsp finely chopped chili
250 g lettuce (e.g. Red Rhubarb)

Instructions

Cooking time

30 min

Cook the chicken breasts and cut them into thin strips (remember to let them rest after cooking).
Mix all the ingredients for the spread in a food processor and spread on the bottom half.
Add a generous layer of salad and sliced chicken on top.
Blend all the ingredients for the broccoli salsa in a food processor to a coarse paste spread on top of the chicken.

Tips: Serve with sourdough chips on the side. Cut fine slices of sourdough baguette brushed with olive oil and toast in the oven at 250 0C for 5 minutes with some sea salt.