Chicken salad with brie and toasted almonds

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

Ingredients

8 cups	Salad leaves, baby cos is ideal
8	Chicken tenderloins (Main)
1 cup	Asparagus spears, cooked or green beans, sliced (Main)
¼ cup	Salad dressing
100 g	Brie, cut into 16 thin slices (Main)
⅓ cup	Dried cranberries (Main)
⅓ cup	Almonds, toasted, sliced
3 Tbsp	Cooking oil, we used canola
1 to taste	Salt & freshly ground pepper
1	Orange, zest and juice

Directions

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.