Wednesday, 6 February 2013

Roast Chicken Salad with Orange Dressing

I've always eyed up the ready roasted chooks in the supermarket but I've had to walk away as they aren't free range. You can imagine my delight when I discovered Farro Fresh in Grey Lynn are now doing roasted free-range chicken. You can easily get enough meat for 4 people but we were rather hungry this night and two piglets devoured this easy as salad.

Ingredients
Serves 2 piglets
Takes around 15 minutes

  • 1 roasted free-range chicken
  • 1 large lettuce of choice i.e., cos or iceberg lettuce
  • bunch of grapes (or use seasonal fruit such as apricots, destoned & cut into wedges, pear slices or orange segments)
  • 2 spring onions, finely sliced
  • 1/2 cup pistachios (or plain roasted cashews or peanuts)
  • 1/4 cup finely chopped coriander or mint leaves
Orange Dressing
  • 2 tsp ground cumin
  • 1 tbsp grated fresh ginger
  • 2 tsp honey
  • 4 tbsp fresh orange juice (1 large orange or 2 small ones)
  • finely grated zest & juice of 2 lemons
  • 2 tbsp olive oil
  • salt and freshly ground pepper
 Method
  1. To make the Orange Dressing place all the ingredients into a jar and give it a good shake. Put aside in fridge.
  2. Strip chicken from bones discarding the skin and fat. Roughly shred into bite size pieces. Place into a bowl and toss with half the dressing.
  3. Grab a serving bowl and layer with the lettuce, top with grapes, spring onions, nuts & fresh herbs.
  4. Add the chicken and remaining chook and toss gently. Bon app├ętit!


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