Smoked chicken and orange salad

Recipe from: 11/20/1991 12:00:00 AM
Ingredients 12
Servings 10


  • 3
    smoked chickens
  • handful pecan nuts, coarsely broken and crisped in an oiled pan
  • 2
    stalks celery, thinly sliced
  • 2
    red peppers, seeded and sliced
  • 6
    large oranges
  • 1
    bunch watercress
  • 250
  • 1
    mustard powder
  • salt and milled black pepper to taste
  • 2
    oranges, juice
  • 5


Plump up chickens in a preheated 100 ºC oven, with door slightly ajar, for 30 minutes. Slice meat and skin off bones. DRESSING: Mix mayonnaise, mustard powder, salt and pepper, orange juice (use as much needed for the desired consistency) and sugar and toss with chicken. Pile onto a platter with pecan nuts, celery and red pepper slices. Slice oranges very neatly into segments onto a side platter, removing membranes, and tuck nasturtium flowers between them. Sprinkle with watercress. TOTAL KILOJOULE COUNT: 26 380 kJ (6 305 Cal). A portion: 2 640 kJ (630 Cal).

Read more on: poultry  |  bake

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