Calorie-Conscious Chicken Salad

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs orange
• 1pcs zucchini
• 40ml sweet chilli sauce
• 300g chicken thigh fillets
• 20g slivered almonds
• 50g mixed salad leaves
• 30ml olive oil
• 15ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop 1 garlic clove. Finely grate the orange zest. Cut the orange into segments (see Kitchen notes) or simply cut the peeled orange into large chunks. Shred the zucchini using a julienne peeler or coarsely grate with a box grater.
2. Step 2 — Marinate chicken
   Put the garlic, orange zest, half the sweet chilli sauce and 2 tsp olive oil in a large bowl. Season with salt and pepper and stir to combine. Add the chicken and turn to coat.
3. Step 3 — Cook chicken
   Put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Heat 2 tsp olive oil in the pan over medium-high heat. Cook the chicken for 5-6 mins each side until browned and cooked through. Remove the chicken from the pan.
4. Step 4 — Make dressing
   Meanwhile, put the remaining sweet chilli sauce (see Kitchen notes), 1 tbs olive oil and 1 tbs white wine vinegar in a large bowl. Season with salt and pepper and whisk to combine.
5. Step 5 — Serve up
   Add the orange, zucchini and salad leaves to the dressing and toss to combine. Thinly slice the chicken. Divide the orange salad and chicken among plates. Scatter over the toasted almonds and enjoy!
6. Step 6 — Kitchen notes
   To segment an orange, take a sharp knife and slice off the top and bottom of the orange. Following the curve of the orange, slice the skin away from the flesh. Remove any remaining pith. Holding the orange over a bowl to catch the juices, cut between the membranes to segment the orange. ~ Our sweet chilli sauce is mild, but feel free to reduce to taste.

Allergens

Sulfit, Almond