Chicken, almond and orange salad

Recipe from: 02 December 2009
chicken salad

Ingredients 11
Servings 12
Time 20 mins

Ingredients

  • 100
    g
    fresh mixed salad leaves, e.g. baby spinach, watercress and rocket
  • 2
    cooked chicken breasts, 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

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

Salad:

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.

Spoon the dressing over the salad and serve.

 

Read more on: poultry
 

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