This is one of the first recipes I cooked for a girls luncheon and I still love it today , I always pop a little dressing on the salad and reserve the rest for people to help themselves .Recipe by Annabel Langbein
Ingredients
Dressing
- juice of 1 orange
- juice of 2 limes or lemons
- 3 tbsp rice wine vinegar
- 2 tbsp fish sauce
- 1/2 tsp hot chilli sauce
- 1 clove garlic, crushed
- 1 tbsp sugar
- salt and pepper
- 2 tbsp each of minced coriander and mint
Salad
- 4 boneless chicken breasts
- 2 tbsp olive oil
- salt and pepper
- 8 handfuls of mixed salad greens
- 1/2 red onion, finely cut
- 3 oranges, peeled and segmented
- 1 large avocado, cut into wedges
Method
- Combine all dressing ingredients and refrigerate for at least 12 hours (up to 1 week in the fridge).
- Mix oil through chicken and season with salt and pepper. Cook on a pre-heated grill or hot fry pan.
- Mix dressing with any cooking juices. Spoon a little dressing over the cooked chicken. Mix the rest of the dressing through the greens, then mix through the chicken.
- Gently toss in the red onion, orange segments and avocado. Divide between plates and serve.
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