Warm Chicken Salad with Orange

    40 minutes

    This is a main course warm chicken salad where the fresh taste of oranges is balanced by the salt and soy. It's very good served with taboulleh or bread.

    1 person made this

    Serves: 2 

    • For the dressing
    • 3 tablespoons olive oil
    • 1 teaspoon mustard
    • 2 teaspoons red wine vinegar
    • salt and pepper, to taste
    • For the salad
    • 3 tablespoons pumpkin seeds
    • dash soy sauce
    • 2 tablespoons whole almonds
    • 1 orange
    • 250g chicken breast fillets
    • 1 cup watercress

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a small bowl, whisk together the dressing ingredients.
    2. Put the pumpkin seeds in a non-stick frypan and sprinkle with soy sauce. Cook them over moderate heat a couple of minutes until the soy sauce has dried. Set aside. In the same frypan, toast the almonds, making sure not to burn them.
    3. Peel the orange, removing as much pith as possible, and cut into thin slices. If you can, add any juice that leaks out to the dressing.
    4. Cook the chicken breast fillets. I prefer to do this on the barbecue but you can do it under the grill. You want them browned but not overcooked. Let cool just enough so you can handle them and shred into bite sized-chunks.
    5. Divide the watercress over two plates, lay the chicken and orange over the top. Drizzle the dressing over, then scatter the pumpkin seeds and almonds on top of that. Serve immediately.

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