Chicken and Orange Salad

bluemoon downunder's Note:

A refreshing and flavoursome summer salad, adapted from ‘Quick Meals’. Vary the yoghurt according to taste preferences. If you want to add more colour variation, use a red capsicum instead of the yellow capsicum, or use ½ a red capsicum and ½ a yellow capsicum.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 4.0

• 2 oranges
• 2 skinless chicken breast fillets, cooked and shredded
• 2 celery ribs, cut into fine strips
• 2 spring onions, shredded
• 1 yellow capsicum, cut into fine strips
• sea salt & freshly ground black pepper, to taste
• 250 g mixed green salad leaves

Dressing

• 150 ml natural yoghurt or 150 ml Greek yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons honey
• 1 tablespoon fresh parsley, roughly chopped
• 1/2 cup pecans

Directions:

1. Peel the oranges over a small bowl so as to catch – and reserve - the juice; cut the flesh into segments and place in a separate bowl.
2. Stir in the cooked, shredded chicken, celery, spring onions and capsicum, and season to taste with salt and freshly ground black pepper.
3. Making the dressing: In a small bowl, mix all the ingredients together, including any reserved orange juice, until well-combined.
4. Arrange the salad leaves and chicken mixture between four plates and pour the dressing over the salad leaves and chicken mixture; and divide the pecan nuts between the four plates.

Reviews

[Kittencalskitchen]

5 stars all the way, this salad is delicious, I used Greek yogurt as that is my favorite, the only change I made was I increased the honey, wonderful salad thanks for sharing Bluemoon!

[KateL]

5 Stars, great combination of flavors and contrasts for a refreshing chicken salad: bursts of liquid orange vs crunchy green celery and red capsium with some heat from the scallions, and some chill from the sweet yogurt-honey dressing (I recommend orange blossom honey). Used chopped walnuts instead of pecans, what's not to like! Made for Newest Zaar Tag.