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Smoked chicken and orange salad with tarragon vinaigrette
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"Easy, fresh spring salad perfect for entertaining, can be made in advance." - Chef Feidel
Ingredients:
  • 400g smoked chicken breast
  • 2 navel oranges, peeled, segmented, excess juice reserved (see notes)
  • 2 baby cos lettuces, washed, leaves trimmed
  • 2 Lebanese cucumbers, halved lengthways, diagonally sliced
  • 1 avocado, thinly sliced
  • Small handful of snow pea tendrils or sprouts
  • Crusty bread, warmed, to serve
  • 2 confit or roasted garlic cloves, peeled, chopped (see notes)
  • 3-4 sprigs fresh tarragon, leaves finely chopped
  • Small handful of fresh chives, finely chopped
  • 80ml (1/3 cup) white wine vinegar
  • 40.00 ml nut oil (such as macadamia, hazelnut or walnut)
  • 2.50 gm caster sugar
  • 0.60 gm sea salt
Instructions:
  • Preheat your oven to 160C (140C fan forced), then prepare a baking tray by greasing it and lining it with baking paper.
  • Place the chicken on the tray and bake for 10-15 minutes until heated through. Slice the chicken thinly.
  • For the tarragon vinaigrette, combine garlic, tarragon, chives, vinegar, oil, sugar, salt, and 60ml (1/4 cup) reserved orange juice in a screw-top jar. Shake vigorously until well combined.
  • Assemble the lettuce, chicken, cucumber, avocado, orange segments, and snow pea tendrils on a large platter. Drizzle with the vinaigrette and enjoy with warm crusty bread, if desired.

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