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
½ 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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