Chicken salad

4 servings Prep: 10 mins, Cooking: 15 mins
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Poultry

By Food24 November 03 2009
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Ingredients (17)

Dressing:
15.00 ml vinegar — white balsamic
30.00 ml orange juice
45.00 ml fresh chillies — 573
10.00 ml fresh parsley — chopped
1.00 red chilli — sliced into rings
5.00 ml fresh chives — chopped
0.00 sea salt and freshly ground black pepper
Salad:
4.00 chicken breast fillets — cut into strips
30.00 ml sweet chilli sauce
15.00 ml soy sauce
10.00 ml lemon juice
20.00 ml oil
0.00 salt and freshly ground black pepper — to taste
2.00 oranges — peeled and sliced
4.00 courgettes — baby, ribbons
100.00 g watercress
80.00 g cashew nuts — toasted
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Method:

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.



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