oriental chicken and peach salad
I first made this recipe a few years ago when I saw it in a BBC Good Food magazine. Since then, it has become a family favourite.
Very yummy - a light refreshing summer salad - so quick and easy to make!
Yield: 8 Servings Ready in 30 minutes
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|2 or 3 chickens; (cooked)|
|200 gramsmangetout; (shredded - lengthways)|
|6 spring onions; (finely sliced)|
|4 tbspcoriander; (finely chopped)|
|4 largepeaches; (stoned)|
|2 limes; (zest and juice)|
|2 tbsproot ginger; (freshly grated)|
|2 tbspsoy sauce|
|6 tbspsunflower oil|
|1 tbsptoasted sesame oil|
oriental chicken and peach salad Preparation
Remove the meat from the chicken - cut into chunky strips and place in a large mixing bowl.
Cut the peaches into wedges and reserve any juice - add to the chicken with the mangetout, spring onions and corainder.
Put the lime zest and juice, honey, ginger and soy sauce into a small bowl and season.
Slowly whisk in the sunflower oil to form an emulsion - then whisk in the sesame oil - toss with the salad.
I sometimes used chicken breasts pan fried in garlic, ginger and sunflower oil with a touch of sesame oil.
You can make this dish go further by serving the salad on a bed of baby spinach with some couscous on the side.
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