Oriental chicken & peach salad

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• 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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• Stephrie

  04 March 2010

  Stephrie rated this recipe

  

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• Woody36

  08 January 2013

  Woody36 rated and commented on this recipe

  

  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.

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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 25 - 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, sugar 3g, salt 1.05 g

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