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Summery Chicken and Orange Salad
Servings : 4
Clock icon
Total Time : 20 mins
Made With
Original
Ingredients
198g can Green Giant Sweet Corn, drained
2 oranges
Medium bag mixed salad leaves
350g cooked chicken breast
1 small red onion, thinly sliced
Dressing: 6 tbsp low fat yogurt
Dressing: 2 tsp mango chutney
Dressing: 1 tsp mild curry paste
Equipment
Serrated edged knife
Fresh and light – perfect for a hot summer’s day.
Instructions
Use the serrated edged knife to cut the top and bottom off the oranges, then cut off all the peel and white pith. Cut the flesh into segments, by cutting down between the membranes to release each segment, reserving any juice.
Arrange the salad leaves on each serving plate, add orange segments, sweet corn and the chicken and scatter over red onion.
Whisk the yogurt with the mango chutney and curry paste and any reserved orange juice, drizzle over the salads.
Tips
Use 3 large mandarin oranges if preferred. To cook chicken for a salad like this, either poach the breast gently in chicken stock for 15 minutes and cool in the liquid, the chicken will be moist and succulent. Alternatively, season, spray with a little oil, wrap in foil and bake in medium hot oven for 25 minutes.
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