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Warm chicken, avocado and orange tahini salad

Photo: Steve Brown

"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
  • 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 or 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.

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