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Oriental Chicken Salad

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  Boneless chicken 750 Gram (1.5 Pound)
  Water 450 Milliliter (0.75 Pint)
  Wine vinegar 2 Tablespoon
  Grated orange rind 2 Teaspoon
  Spring onion 3 , trimmed and finely chopped
  Soy sauce 4 Teaspoon
  Grated ginger 1 Teaspoon
  Sesame seeds 2 Teaspoon
  Bean sprouts 225 Gram (Rinsed And Drained)
  Crisp lettuce 1 , washed and torn into shreds

1. In a medium-size saucepan, bring the chicken and water to the boil. Cover and simmer for 25-30 minutes, until the chicken is cooked through. Turn off the heat and let the chicken cool a little in the stock.
2. Measure out 150 ml (1/4 pint) of the stock, and mix with the vinegar, orange rind, spring onions, soy sauce and fresh ginger.
3. Cut the chicken into bite-size pieces, place in a deep serving bowl and pour the dressing over. Leave to stand for at least 30 minutes to allow the flavours to blend.
4. Meanwhile, place the sesame seeds in an ungreased heavy-based pan and stir over a low heat until they start to 'jump' (2-3 minutes). Crush the seeds in an electric coffee mill or with a mortar and pestle.
5. Toss the bean sprouts, lettuce and crushed sesame seeds with chicken, and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 269 Calories from Fat 113

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 148.8 mg49.6%

Sodium 558.3 mg23.3%

Total Carbohydrates 8 g2.8%

Dietary Fiber 3.4 g13.7%

Sugars 3.5 g

Protein 33 g66.7%

Vitamin A 126.1% Vitamin C 50.1%

Calcium 6.9% Iron 19.7%

*Based on a 2000 Calorie diet


Oriental Chicken Salad Recipe