Chicken and Orange Salad

A refreshing and flavoursome summer salad, adapted from ‘Quick Meals’. Vary the yoghurt according to taste preferences. If you want to add more colour variation, use a red capsicum instead of the yellow capsicum, or use ½ a red capsicum and ½ a yellow capsicum.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  oranges
• 2  skinless chicken breast fillets, cooked and shredded
• 2  celery ribs, cut into fine strips
• 2  spring onions, shredded
• 1  yellow capsicum, cut into fine strips
•  sea  salt & freshly ground black pepper, to taste
• 250  g  mixed green  salad leaves

• Dressing

• 150  ml  natural yoghurt or 150  ml  Greek yogurt
• 2  tablespoons mayonnaise
• 2  teaspoons honey
• 1  tablespoon fresh parsley, roughly chopped
• 1⁄2 cup pecans

Directions

1. Peel the oranges over a small bowl so as to catch – and reserve - the juice; cut the flesh into segments and place in a separate bowl.
2. Stir in the cooked, shredded chicken, celery, spring onions and capsicum, and season to taste with salt and freshly ground black pepper.
3. Making the dressing: In a small bowl, mix all the ingredients together, including any reserved orange juice, until well-combined.
4. Arrange the salad leaves and chicken mixture between four plates and pour the dressing over the salad leaves and chicken mixture; and divide the pecan nuts between the four plates.