Food & Wine
Orange, walnut and poached chicken salad
While you can’t go wrong with a good chicken Caesar or cobb salad, sometimes you need to shake things up a bit. The orange in this dish delivers a rush of sweetness, while the walnut provides that perfect crunch.
Serves: 4
Ingredients:
- 500g chicken breast
- Cos lettuce
- 2 oranges, peeled, cut into small, bite-sized sections
- ½ cup walnuts
- ½ cup crumbled feta
For the dressing
- 1 tbsp. Dijon mustard
- ½ clove garlic, minced
- ½ tsp. balsamic vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
Method:
- Preheat the oven to 180°C. Place the walnuts on a tray lined with baking paper and toast for about 10 minutes. Remove from the oven and chop roughly.
- Season and grill (or pan fry) chicken breast until cooked, then slice from side to side (not lengthwise).
- In a large bowl, combine the chicken, lettuce, orange, walnuts and feta.
- To make the dressing, whisk together the mustard, garlic, balsamic vinegar, salt and pepper. Add in olive oil while whisking until the dressing takes on a creamy consistency.
- Drizzle the dressing over the salad, then serve into four bowls and enjoy.
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