4 servings : Very easy : Very quick
±600gm skinless chicken breasts
cut into strips
Marinade
1 Tblsp lemon juice
Grated rind of 1 orange
2 Tblsp orange juice
1 tsp grated fresh ginger
Good grind of black pepper
Dressing
4 Tblsp orange juice
1 Tblsp wholegrain mustard
3 Tblsp cider vinegar
1 Tblsp olive oil
another tsp grated fresh ginger
More black pepper
Salad
1 (100gm) pack of mixed lettuce
2 large oranges, skin and pith removed, and segments cut free
1 firm, ripe avocado
generous handful of black olives
salad sprouts
Method
Combine marinade ingredients in a shallow dish.
Add chicken pieces, turn to coat each piece. Cover the dish and refrigerate for 30 mins.
Put a little olive oil in a pan (or use a cooking spray) and heat the pan.
Take the chicken out of the marinade and then fry it until nicely browned and cooked through.
Mix the dressing ingredients together in a small bowl.
Pour dressing into the frying pan and boil while stirring until reduced to about ½.
Tip the mixed lettuce into a bowl. Top with the orange segments, avocado slices, olives, sprouts
and chicken.
Pour the dressing over the salad while still warm.
Serve with hot crusty bread.
