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Summer sizzler

 
Cool down this weekend with fresh and light ingredients with a dash of indulgence.
 

Chicken, almond and orange salad


Preparation time: 20 minutes
Cooking time: 0

chicken salad
 
 
 

Ingredients

 
  • 100
    g
    fresh mixed salad leaves, e.g. baby spinach, watercress and rocket
  • 2
    cooked chickens, skinned and filleted, cut into bite-sized pieces
  • 2
    oranges, peeled and thinly sliced
  • 40
    g
    pumpkin seeds, toasted
  • 100
    g
    whole skinned almonds, toasted
  • DRESSING
  • 100
    ml
    olive oil
  • 50
    ml
    red wine vinegar
  • 5
    ml
    wholegrain mustard
  • 2
    ml
    salt
  • 1
    ml
    freshly ground black pepper
 

Method

 
Place the salad leaves, chicken and the oranges on a serving platter. Sprinkle the pumpkin seeds and almonds over. Cover with clingfilm and refrigerate until ready to use.

TO MAKE THE DRESSING: Blend all the ingredients in the bowl of a food processor (fitted with the metal blade) and refrigerate until ready to use.

TO SERVE: Spoon the dressing over the salad and serve.

 
Servings: Change Serving
 

 

 
 

Comment on this story

 
 
Anonymous
1/7/2010 10:24:44 PM
Sounds delish! Definately gonna try it!
 
Susan
1/25/2010 6:58:51 AM
Am a tad confused about using 2 skinned & filleted chickens. That would serve a small army! Perhaps you mean just the breasts. Please 'enlighten' me because the recipe looks great. Pity that oranges are out of season right now. Suppose one could substitute with mango.
 
 
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