Oriental chicken & peach salad

Oriental chicken & peach salad

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(7 ratings)

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Cooking time

Cook: 25 mins - 35 mins

Skill level

Easy

Servings

Serves 8

Give chicken a lift with oriental flavours and a peach salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
520
protein
49g
carbs
9g
fat
32g
saturates
9g
fibre
2g
sugar
3g
salt
1.05g

Ingredients

  • 2 x 1½kg/3lb 5oz or 3 x cooked chicken, preferably free-range
  • 4 large ripe peaches, stoned
  • 200g mangetout, thinly shredded lengthways
  • 6 spring onions, very finely sliced
  • 4 tbsp chopped fresh coriander
  • zest and juice of 2 limes
  • 2 tbsp clear honey
  • 2 tbsp freshly grated root ginger
  • 2 tbsp soy sauce
  • 6 tbsp sunflower oil
  • 1 tbsp toasted sesame oil

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Method

  1. 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 coriander.
  2. 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 and serve with the couscous.

Recipe from Good Food magazine, August 2001

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Comments

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laurenfisher's picture
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Delicous and easy dish indeed. Serve with Couscous is a little confusing. Couldn't find it in the ingredients list so I left this item out. The chicken how to cook is also confusing. I fried chicken breast which had been rubbed with olive oil salt & pepper and then cooked for about 10 mins on each side. On the second side I covered it for the last ten mins and then let rest for 5 mins. For the Dressing I only added one tablespoon of olive oil instead of 6 tablespoons of sunflower oil. And as I love garlic had to add this. For those that love spice I would recommend adding a fresh chilli. This dish was so simple and sooooo yummy.

woody36's picture
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Fresh and delicious! Fabulous dressing too - I added a small clove of grated garlic just because I can't live without it! Will definitely make again.

kat-may's picture
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I'm not too keen on salads with dressings - I think it makes them soggy, and too carolific - so I made this dish without the oils and soy sauce. I squeezed a lemon over and drizzled a little honey. I also just used three chicken breasts instead of stripping a whole chicken, cut into large chunks (about 4cm (1.5 inches) cubed), stir fried with a little olive oil, rock salt and pepper. When slightly cool, rip the pieces apart slightly and sprinkle through the salad.

This was a really brilliant dish, and I'll definitely make it again.

lulrick's picture
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This is a great recipe for lunch on a summer's day! I poach chicken breasts and then just slice them. The couscous referred to was a separate recipe in the magazine - couscous made in the usual way with lemon juice, olive oil, mint and parsley added to it.

wideboyrob's picture
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I fried the chicken in garlic, ginger and ground nut oil, adding some soy towards the end. It doesn't take long and is good if you're just feeding one. The recipe's a bit confusing as it doesn't state couscous in the ingredients but it does in the method so I had some with mine - I used some of the dressing to moisten the couscous.

juliebolam's picture
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Have made this many times over the years and it never fails to impress. Using rotisserie chicken is a good shortcut and make s the whole dish a bit a a cheat really! My kids love it too - especially the mangetout ( slice it thinly)

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