Chicken & Chestnut Salad with Quince Aioli

Recipe by Ivonne Nathan of Forchefs



For the quince aioli

  • 250g cooked quince
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 150ml olive oil

For the salad

  • 2 chicken breasts
  • 280g chestnuts
  • 2 bacon rashers sliced
  • 1 Shallot, sliced thinly
  • 1 silverbeet
  • ¼ cup chopped fresh parsley
  • Virgin olive oil
  • 1 tbsp lemon juice


Blend garlic, quince & lemon juice together using a hand blender. Whilst still running drizzle in olive oil.

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