At last the daffodils have come up and a splashes of yellow dot the country side.
The past few months I have inundated you with loads of stew recipes but now the weather starts calling for lighter meals like salads. The beauty of this meal is that you can easily use leftover roast chicken from the day before, toss it with fresh greens and the nuts and voila, you’re done!
If you’re pregnant I suggest you have the salad for lunch because as much as I enjoyed it for dinner one night, at 3am I woke up completely starving and had to rummage the fridge for emergency food!
Source: Be My Guest
Download and/or print the recipe! Click HERE.
Chicken, Almond & Orange Salad
Preparation Time: 10 minutes – Cooking Time: None
- 100g (3 oz) fresh mixed salad leaves, e.g. baby spinach, watercress and rocket
- 2 cooked chickens, skinned and filleted, cut into bite-sized pieces
- 2 oranges, peeled and thinly sliced
- 30g (1 oz) pumpkin seeds, toasted
- 100g (3 oz) whole skinned almonds, toasted
- 120ml (4 oz) olive oil
- 50ml (2 oz) red wine vinegar
- 5ml (1 tsp) wholegrain mustard
- 2.5ml (½ tsp) salt
- 1ml (¼ tsp) ground black pepper
- Place the salad leaves, chicken and the oranges on a serving platter. Sprinkle the pumpkin seeds and almonds over. Cover with cling film and refrigerate until ready to use.
- Dressing: Blend the rest of the ingredients in the bowl of a food processor (fitted with the metal blade) and refrigerate until ready to use.
- Spoon the dressing over the salad and serve.
- If you prefer balsamic vinegar, use it instead of the red wine vinegar. Since I like extra sweetness I also tend to add a dollop of honey to the dressing.