Warm Chicken Salad Recipe

Cold wintery evenings should not mean forgoing fresh salads - combine them with hot food for a delightful combination.

Difficulty

Prep Time

10 minutes

Cooking Time

35 minutes

Serves

Serves: 4

Recipe Ingredients

  • +- 400 g SPAR Freshline baby potatoes, rinsed and dried
  • 30 ml SPAR olive oil
  • salt or potato seasoning
  • 4 large chicken breast fillets, cut into diagonal strips and seasoned
  • 4 SPAR Freshline oranges, peeled and segmented
  • 50 ml SPAR olive oil
  • 15 ml SPAR honey
  • 5 ml wholegrain mustard
  • salt and pepper to taste
  • 1 punnet SPAR Freshline sweet baby-leaf spinach or baby greens mix

optional extra
 

fresh asparagus tips


Recipe Method

  1.  Heat the 30 ml olive oil in a pan and add the potatoes, tossing to coat in the oil.
  2. Cook on low heat, covered, for 30 minutes. Shake the pot from time to time, to turn the potatoes and create crisp browned skins. Sprinkle with potato seasoning or salt, and keep warm, uncovered.
  3. Meanwhile, pan-grill the seasoned chicken strips briefly until browned but very tender.
  4. Warm the 50 ml olive oil with the honey and mustard. Season to taste.
  5. Scatter a generous amount of baby salad leaves onto each plate, and arrange the orange segments with the warm potatoes and chicken strips on and in amongst them.
  6. Drizzle over the warm honey-mustard sauce and serve immediately.

Hints & Tips

  • Scatter over toasted pine kernels or cashew nuts if you like.
  • Crumbed chicken nuggets may be used in place of the chicken fillet strips.