With juicy oranges and a yoghurt dressing, this chicken salad is a treat on any spring table.
Ingredients
- 2 oranges
- 400g cooked chicken, thinly sliced
- 310g can corn kernels, drained
- 200g mixed salad leaves
- 1 small red onion, halved, thinly sliced
- 130g (1/2 cup) low-fat Greek-style natural yoghurt
- 2 teaspoons mango chutney
- 2 teaspoons mild curry paste
- 55g (1/3 cup) pistachio kernels, coarsely chopped
Method
- Step 1Cut top and base from each orange. Use a knife to remove skin and white pith. Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments. Reserve juice.
- Step 2Combine chicken, corn, salad leaves, onion and orange segments in a large serving bowl.
- Step 3Whisk the yoghurt, chutney, curry paste and reserved orange juice in a bowl. Drizzle over the salad. Top with the pistachio.
Nutrition
1680 kj
Energy
17g
Fat Total
4.5g
Saturated Fat
6g
Fibre
37g
Protein
25g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Reader recipe
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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