Chicken & Orange Salad


Orange Salad :


  • 2 oranges
  • 400g cooked chicken, thinly sliced
  • 310g can corn kernels, drained
  • 200g mixed salad leaves
  • 1 small red onion, halved, thinly sliced
  • 130g (½ cup) low-fat Greek-style natural yoghurt
  • 2 teaspoons mango chutney
  • 2 teaspoons mild curry paste
  • 55g (1/3 cup) pistachio kernels, coarsely chopped


  1. Step 1 – Cut top and base from each orange. Use a knife to remove skin and white pith. Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments. Reserve juice.
  2. Step 2 – Combine chicken, corn, salad leaves, onion and orange segments in a large serving bowl.
  3. Step 3 – Whisk the yoghurt, chutney, curry paste and reserved orange juice in a bowl. Drizzle over the salad. Top with the pistachio.

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