Orange and Chicken Salad

Cook time 1 hour
Servings 2


2 chicken breasts, brought out of the fridge for 30 minutes before cooking

1 orange, zest, then segment and juice

2 radishes, finely sliced

1/4 purple cabbage, finely shredded

1 avocado, sliced

1 large handful of parsley leaves

¼ cup whole almonds

1 tbsp sesame seeds, toasted

1 tbsp tahini

2 tsp maple syrup

2 tbsp extra virgin olive oil

Salt and pepper

Orange and Chicken Salad


Preheat the oven to 180°C. Drizzle over 1 tablespoon of oil over the chicken and season with salt and pepper.

Heat a grill pan over a medium to high heat. Add chicken breast and grill for 3 - 4 minutes on each side, then rest.

To make the dressing combine the tahini with the zest and juice of orange, maple syrup and remaining oil. Season with salt and pepper and combine. If too thick, add some water.

Once chicken is cooked rest for 4-5 minutes and then slice.

Combine the radish, cabbage, avocado, parsley and almonds. Then add the chicken and dressing. Toss with your hands.

Arrange on a platter and garnish with chilli.