Ingredient:
450 g (1 lb) cooked chicken breasts
100 ml (3 ½ fl oz) sunflower oil
2 tbsp walnut oil
75 ml (2 ½ fl oz) orange juice
¼ tsp caster sugar
Salt and black pepper
¼ tsp ground coriander
375 g (12 oz) mixed salad leaves
4 oranges, peeled and segmented
60 g (2 oz) walnut pieces
Method:
Cut the chicken breasts into thin, neat slices. Put the slices into a shallow non-metallic dish.
In a small bowl, combine the sunflower and walnut oils, orange juice, ground coriander, and sugar. Season with salt and pepper.
Pour the mixture over the chicken slices and toss them gently until evenly coated.
Arrange the salad leaves, orange segments, and chicken slices on individual serving plates, scatter the walnut pieces over the top, and serve immediately.
450 g (1 lb) cooked chicken breasts
100 ml (3 ½ fl oz) sunflower oil
2 tbsp walnut oil
75 ml (2 ½ fl oz) orange juice
¼ tsp caster sugar
Salt and black pepper
¼ tsp ground coriander
375 g (12 oz) mixed salad leaves
4 oranges, peeled and segmented
60 g (2 oz) walnut pieces
Method:
Cut the chicken breasts into thin, neat slices. Put the slices into a shallow non-metallic dish.
In a small bowl, combine the sunflower and walnut oils, orange juice, ground coriander, and sugar. Season with salt and pepper.
Pour the mixture over the chicken slices and toss them gently until evenly coated.
Arrange the salad leaves, orange segments, and chicken slices on individual serving plates, scatter the walnut pieces over the top, and serve immediately.
