Use half of this marinade to marinate the raw chicken and the other half to dress the cooked chicken.
This recipe forms a part of the Warm Salad of Chicken and Hazelnuts recipe.
165ml (2/3 cup) hazelnut oil
30ml (2 tbsp) balsamic vinegar
165ml (2/3 cup) freshly squeezed orange juice
2 tbsp finely grated orange zest
- Place hazelnut oil, vinegar, orange juice and orange zest in a small bowl and mix together.