Chicken salad with citrus peach dressing

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • 4
    chicken breast fillets
  • 5
    ml
    tarragon
  • 10
    ml
    oil
  • 10
    ml
    butter
  • lettuce leaves
  • 1
    avocado, peeled and sliced
  • MARINADE
  • 25
    ml
    oil
  • 25
    ml
    lemon juice
  • 30
    ml
    honey
  • 5
    ml
    grated fresh ginger
  • 5
    ml
    soy sauce
  • SAUCE
  • 410
    g
    peach slices, drained
  • 1
    orange, zest and juice
  • GARNISH
  • 50
    ml
    chopped nuts
 

Method

 
1. MARINADE: Combine oil, lemon juice, honey, ginger and soy sauce. Pour over chicken and leave to marinate for at least 3 hours. 2. Remove chicken from marinade and sprinkle with tarragon. 3. Heat the oil and butter in a frying pan and fry chicken breasts until golden. Do not overcook. Remove from pan and set aside to cool. 4. SAUCE: Liquidise peach slices, reserving a few slices for the salad itself, until smooth. Heat the marinade and add peach purée. Add orange juice and zest and simmer for 5 minutes. Leave to cool. 5. Arrange lettuce leaves and chicken slices on a serving platter, top with reserved peach slices and avocado. Pour the dressing over and sprinkle with chopped nuts. Serves 4
 

Read more on: poultry  |  shallow-fry
 

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