Oriental chicken & peach salad

Recipe uploaded by

Merrilees Parker

4 ratings

Recipe by Merrilees Parker

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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.

Per serving

520 kcalories, protein 49g, carbohydrate 9g, fat 32 g, saturated fat 9g, fibre 2g, salt 1.05 g

Latest comments and suggestions

• Julie's grub

  07 August 2008

  Julie's grub rated and commented on this recipe

  

  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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• Bobby's Banquet

  17 August 2008

  Bobby's Banquet rated and commented on this recipe

  

  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.

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• Louise

  07 June 2009

  Louise rated and commented on this recipe

  

  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.

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• kat-may

  29 July 2009

  kat-may rated and commented on this recipe

  

  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.

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Ingredients

• 2 x 1.5kg/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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Difficulty and servings

Serves 8

Preparation and cooking times

Cook 35 mins

Ingredients

• 2 x 1.5kg/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

Per serving

520 kcalories, protein 49g, carbohydrate 9g, fat 32 g, saturated fat 9g, fibre 2g, salt 1.05 g

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