Chicken Salad with Oranges and Pecans

Putting oranges in a salad is a good way to incorporate fruit into our diet. It is high season for citrus fruits, including oranges, grapefruits, lemon and limes here in Denmark. They are, however, the most dependable year around sources of C-vitamin. Just one a day fulfils your daily requirement for your daily requirement of this vitamin – 30 mg.

Chicken Salad with Oranges and Pecans

Serves 4

1 tsp. thyme

½ tsp. cayenne pepper

1 tsp. salt

freshly ground pepper

1 chicken bryst, with skin, cut into thin strips

2 tbsp. rapeseed oil or en neutral oil

1 head butter lettuce, or another lettuce of your choice

3 oz./90 grams mushrooms, sliced in smaller pieces

1 oz./30 grams pecans or walnuts

1 orange, peeled and cut, into filleter

Dressing:

1 oz./30 grams, pecans or walnuts, crushed

2 tbsp. walnut oil or a neutral oil

2 tbsp. red wine vinagar

1 tsp. salt

fresh ground pepper

To make chicken, combine thyme, cayenne pepper, salt and pepper. Dredge chicken strips in this mixture. Warm oil in a frying pan and fry chicken strips 2-3 minutes. Rinse lettuce and tear into smaller pieces. Bland chicken strips, mushrooms, oranges and pecans with salat in a bowl.

To make dressing, combine all ingredients and pour over salad just before serving.

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