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Oriental Chicken Salad    CD  MC  15mins plus marinating

Serves 4   Cold  Poultry  Vegetables  Herbs  Dried  Fruit  Main Course  Salads   Dairy Free  Eggless

4 tbsp Lime Juice
60ml/2fl.oz. Clear Honey
3 teasp Soy Sauce
1 Chilli Pepper, deseeded and very finely chopped
2 teasp freshly grated Root Ginger
350g/+12oz Cooked Chicken Meat, shredded
4 whole dried Figs, stems removed and cut lengthwise into eighths
4 Spring Onions, thinly sliced on the diagonal
1 tbsp freshly chopped Mint
small Cantaloupe Melon, peeled, deseeded and diced
1 Red Capsicum (Sweet Pepper), deseeded and very thinly sliced
1 small Cucumber, deseeded and cut into julienne
Mixed salad leaves


1. Place the lime juice, honey, soy sauce, chili and ginger in a large mixing bowl and mix until well blended.

2. Add chicken, figs, onions and mint and toss to coat evenly. Cover and refrigerate for one hour, mixing occasionally.

3. When ready to serve, add the melon, pepper and cucumber to the chicken mixture and toss to mix well.

4. To serve arrange the salad leaves on individual serving plates and top with the chicken mixture.

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

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What's in Season  |  Growing Vegetables

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