Oriental chicken & peach salad

Oriental chicken & peach salad

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(8 ratings)

Cook: 25 mins - 35 mins


Serves 8
Give chicken a lift with oriental flavours and a peach salad

Nutrition and extra info

Nutrition: per serving

  • kcal520
  • fat32g
  • saturates9g
  • carbs9g
  • sugars3g
  • fibre2g
  • protein49g
  • salt1.05g
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  • 2 x 1½kg/3lb 5oz or 3 x cooked chicken, preferably free-range



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 4 large ripe peaches, stoned



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 200g mangetout, thinly shredded lengthways
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you everything; it means ‘eat it all’. Mangetout properly…

  • 6 spring onions, very finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 tbsp chopped fresh coriander
  • zest and juice of 2 limes



    The same shape, but smaller than…

  • 2 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp freshly grated root ginger
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 6 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp toasted sesame oil


  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.

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Comments, questions and tips

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10th Aug, 2015
A delicious salad as noted by others. I picked up a peach at the farmers' market yesterday so I could make this with the rotisserie chicken I had left over. Thanks to BBC Good Food, I could not even remember the US name for snow peas, and wrote "mangetout" on my shopping list. I was delighted to find purple "mangetout" at Whole Foods, along with the usual green. The yellow peach, orange peach skin, and purple and green snow peas made a beautiful color combination.
9th Jun, 2014
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.
1st Oct, 2013
This is a very nice salad! I enjoyed the addition of peach to it as well :) It's funny how the dressing brought the protein and the fruit and greens together like that. I tweaked the recipe, added turkey instead of chicken and made a portion for one, you can see my result on my blog: http://julesthenorweegie.blogspot.nl/2013/09/turkey-mangetout-peach-salad.html
8th Jan, 2013
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.
29th Jul, 2009
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.
7th Jun, 2009
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.
17th Aug, 2008
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.
7th Aug, 2008
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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