Quick, healthy salad for the end of summer.
"On Summer days, or whenever our extended family gets together, my job is to be on Salad Patrol" says Kylie Davis.
Ingredients
1 tbsp olive oil
600g chicken breast fillets
1 continental cucumber, halved lengthways, seeds removed
150g mixed salad leaves
3 oranges, peeled, segmented
2 avocados, halved, stones removed, peeled, thinly sliced crossways
1 tbsp sesame seeds, toasted
Tahini dressing
An easy and deliciously fresh salad
Tahini dressing
1/4 cup extra virgin olive oil
1 orange, juiced
1 tsp brown sugar
1 tsp dijon mustard
1 tbsp tahini
Salt and pepper
Method
- Heat oil in a large, non-stick frying pan over medium heat.
- Add chicken and cook for five minutes each side until cooked through. Transfer to a plate, cover and set aside for five minutes to rest, then thinly slice.
- Thinly slice cucumber and place in a large bowl. Add salad leaves, orange segments, avocado and warm chicken.
- For the dressing, place all the ingredients in a screw-top jar and shake until well combined. Pour dressing over salad, add sesame seeds and toss gently to combine. Serve.
Serves 4
Author: Kylie Davis
Photo: Steve Brown
Source: SMH
Modern, Quick, Contemporary, Healthy, Kid-friendly, Wheat free, Dairy free, Egg free, Salad
