smoked chicken & orange salad with tarragon vinaigrette
serves 4| prep 15 mins | cooking 15 mins
400g smoked chicken breast 2 navel oranges, peeled and segmented, excess juice reserved (see tips) 2 baby cos lettuces, washed, leaves trimmed 2 Lebanese cucumbers, halved lengthways, diagonally sliced 1 avocado, thinly sliced Small handful of snow pea tendrils or sprouts Crusty bread, warmed, to serve
2 confit or roasted garlic cloves, peeled, chopped (see tips) 3-4 sprigs fresh tarragon, leaves finely chopped Small handful of fresh chives, finely chopped 80ml ( 13⁄ cup) white wine vinegar 2 tbs nut oil (such as macadamia, hazelnut or walnut) 12⁄ tsp caster sugar 14⁄ tsp sea salt
1 Preheat the oven to 160°C/140°C fan forced. Grease a baking tray and line with baking paper. 2 Place the chicken on the prepared tray. Heat in the oven for 10-15 minutes or until warmed through. Thinly slice the chicken. 3 Meanwhile, to make tarragon vinaigrette, place the garlic, tarragon, chives, vinegar, oil, sugar, salt and 60ml ( 14⁄ cup) reserved orange juice in a screw-top jar. Cover with the lid and shake well to combine. 4 Arrange the lettuce, chicken, cucumber, avocado, orange segments and snow pea tendrils on a large serving platter. Drizzle with the vinaigrette. Serve with warm crusty bread, if you like.
PER SERVE • 36g protein • 21g fat (4g saturated fat) • 27g carb • 6g dietary fibre • 457 Cals (1912kj)