Oriental Chicken Salad

This recipe was given to me by a friend. I tried it the same night and absolutely loved it! It’s light and full of wonderful flavour. The ricotta is also such a lovely touch and works so well with the chilli. It makes a great change to throwing some Feta onto a salad!  Thanks Nikki for a great addition to the blog and my meal planning 🙂

2 Handfulls of rocket

1 handfull of fresh watercress

2 handfulls baby spinach

2 small oranges

1 block or 1 tub of Ricotta cheese

3 Spring onions, finely sliced

3 baby marrows, thinly sliced (lengthways)

6 – 8 baby rosa or cherry tomatoes

4 chicken breast fillets

1 Tbsp chicken spice or BBQ spice

Salt and pepper to season

2 tsp dried chilli flakes

1 tsp dried origanum

Dressing:

1 tbsp Soya sauce

2 tsp Honey

2 Tbsp Olive oil

Salt & pepper to taste

A squirt of lemon juice

• Slice the chicken thinly into strips, season with chicken spice and salt and pepper and brown in a frying pan with a little bit of olive oil.  Set aside to cool
• Line a baking tray with foil. Break the ricotta into crumbs onto the baking tray. Sprinkle with olive oil, salt and pepper, dried origanum and chilli flakes.
• Grill in the oven until golden brown and then set aside to cool.
• Grill the marrow slices in a griddle pan with some olive oil. (You can serve it raw if you like)
• Prepare salad greens and other raw veg.
• Cut the skin off the oranges and then slice into segments.
• Arrange the rocket, watercress and spinach on a plate and top with the marrows, chicken, ricotta, tomatoes and orange slices.

For the dressing:

• Mix all the dressing ingredients together giving it a good whisk and then drizzle over the salad when you are ready to serve.

Serves 4

Recipe by Nikki Nilsson