This zesty chicken salad packs an almond crunch and works as a starter, doubling up as a great lunch to take to work the next day – why not give it a try?
Firstly, combine the chicken marinade ingredients together in a bowl and allow to marinade for at least 30 minutes, but preferably overnight.
To cook the chicken, place in an ovenproof dish and onto a baking sheet in the middle shelf of the oven.
Cook for 30 minutes at 180°C (160°C for fan).
When cooked, remove the chicken from the oven, transfer to a chopping board and allow to cool slightly before slicing on the diagonal.
For the salad, dry fry the almonds in a frying pan until golden brown and toasted, then remove to cool on a large plate. Add the seeds to the same pan, and when they start to crackle and pop, pour over the soy sauce. Mix around until the soy has completely evaporated, then tip out to cool with the almonds.
For the dressing, simply whisk all the ingredients together to combine.
Assemble the salad by laying the watercress out on a platter, scattering over the avocado and orange, and laying the cooked sliced chicken on top too. Sprinkle over the nuts and seeds, and finally drizzle on the dressing to serve.
Recipes created by Miele - Precision. Passion. Perfection.