- 4 skinless chicken breasts
- 15-30 ml (1-2 tablespoons) olive oil
- salt and pepper to taste
- small bunch of gem lettuce leaves, washed and drained
- 2 Granny Smith apples, finely sliced
- a handful dried cranberries
- a handful walnuts, roughly chopped
- a handful chives, finely chopped

- 45ml (3 tablespoons) fresh lemon juice
- 90ml (6 tablespoons) extra virgin olive oil
- 30ml (2 tablespoons) wholegrain mustard
- 15ml (1 tablespoon) honey
- salt and pepper to taste


Preheat the oven to 200°C. Place the chicken breast on a baking tray lined with non-stick baking paper, and drizzle with olive oil. Season with salt and pepper.

Roast for 12-15 minutes depending on the thickness of the breasts. Remove from the oven and leave to cool slightly.

On a salad platter, arrange the gem lettuce and sliced apples. Finely slice the cooked chicken and toss it on top with cranberries, walnuts and chives. In a small jar, shake up the ingredients for the vinaigrette and drizzle over the salad.

Serve at once.

Pair with Spier Chenin Blanc De-Alcoholised Wine.

This semi-sweet, unwooded non-alcoholic wine has aromas of peach, litchi, orange, elderflower and hints of guava. The mouthwatering palate has fresh crisp, tropical fruit flavours that fill the mouth with a lemony saline swirl on the finish.
Chicken Waldorf Salad paired with SPIER CHENIN BLANC