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Chicken and spinach salad

Recipe from: 9/18/1997 12:00:00 AM
Ingredients 11
Servings 1


  • 2
    chicken breasts, deboned and skinned
  • salt and freshly ground black pepper
  • 80
    thin ribbon noodles or Chinese noodles (optional)
  • 2
    oranges, deeply skinned and cut into segments
  • 15
    sesame oil
  • 25
    soy sauce
  • 5
    sesame seeds
  • 1
    small green pepper, grilled, skinned, seeded and finely chopped
  • 2
    fresh button mushrooms, sliced
  • 250
    baby spinach leaves
  • few fresh coriander leaves


Season the chicken breasts with salt and pepper. Place in a microwaveproof dish and cover with plastic wrap. Microwave the chicken for 3-4 minutes or until done. Slice the cooked chicken. Boil the noodles in water until tender and drain. Arrange the noodles in the centre of the plate. Arrange the orange segments around the noodles and the chicken slices on the inside of the orange segments. Blend the sesame oil and soy sauce. Pour half the oil mixture over the noodles. Sprinkle with half the sesame seeds. Arrange the green pepper, mushroom slices and spinach leaves on top of the noodles. Sprinkle with coriander leaves and the remaining sesame seeds and pour the remaining oil mixture over. Serves 1.

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