Chicken salad

Recipe from: 8/23/2007 12:00:00 AM

Ingredients 19
Servings 4
Time 10

Ingredients

  • Dressing:
  • 15
    ml
    white balsamic vinegar
  • 30
    ml
    orange juice
  • 45
    ml
    olive oil
  • 10
    ml
    chopped parsley
  • 1
    red chillies, sliced into thin rings
  • 5
    ml
    chopped chives
  • salt and freshly ground black pepper
  • Salad:
  • 4
    chicken breast fillets, cut into strips
  • 30
    ml
    sweet chilli sauce
  • 15
    ml
    soy sauce
  • 10
    ml
    lemon juice
  • 20
    ml
    oil
  • salt and freshly ground black pepper to taste
  • 2
    oranges, peeled and sliced
  • 4
    baby marrows, cut into strips with a vegetable peeler
  • 100
    g
    watercress
  • 80
    g
    cashew nuts, toasted
 

Method

15
 
Dressing:
Whisk together all the ingredients and set aside.
Salad:
Mix the chicken strips with the sweet chilli and soy sauces and lemon juice and leave to marinate for 10 minutes. Heat 15ml of the oil in a large pan over high heat and stir-fry the chicken strips until brown and done. Season with salt and pepper to taste, transfer to a dish and keep warm. Reduce the heat to medium, add the remaining oil and fry the orange slices until just warmed through. Add to the chicken strips and keep warm. Fry the baby marrow strips in the same pan until brown and just soft and add them to the chicken mixture. Arrange the watercress on 4 plates and spoon the chicken mixture on top. Scatter the cashew nuts over and drizzle with the dressing. Serve immediately. Alternatively serve the ingredients separately and let guests assemble their own salad.
 

Read more on: poultry  |  stir-fry
 

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