smoked chicken & or­ange salad with tar­ragon vinai­grette - - WEEKEND -

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

tar­ragon vinai­grette

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)

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