Description
Prepare this chicken salad in less than 15 minutes for a satisfying lunch at your desk. Combined with orange and almonds, it will soon become your favourite!
Ingredients
Units
Scale
- 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 (1/2 tsp) salt
- 1ml (1/4 tsp) ground black pepper
Instructions
- 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 247.9
- Sugar: 16.7 g
- Sodium: 39.3 mg
- Fat: 9.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 25.8 g
- Fiber: 6.4 g
- Protein: 17.5 g
- Cholesterol: 35.7 mg