amazing flavours, textures and tastes combine to make this salad. crisp, peppery watercress with juicy blood oranges, drizzled in a tasty sweet-chilli chia citrus dressing and topped with seasoned roasted pine nuts.
First published at www.transformationcookbook.com
Ingredients:
500g bbq chicken or cooked chicken breast meat
600g baby spinach leaves
4 cups watercress
1 red onion, thinly sliced
3 blood oranges, peeled, pith removed and chopped
2 red capsicum, deseeded and sliced
1/2 avocado, peeled and diced
1 tsp pine nuts
2 tbsp orange zest
dressing
1/2 orange, freshly squeezed
1/2 lime, freshly squeezed
1 tbsp sweet chilli sauce
2 tbsp honey
1 tbsp chia seeds, black
1 tbsp fresh coriander leaves, chopped
2 tsp wholegrain seeded mustard
rock salt & cracked pepper
Step 1: Heat oven to 190°C (375°F). Spread pine nuts onto a lined tray, lightly season with cayenne pepper/cumin (optional) and bake, until golden brown, 5-10 minutes. When done, allow to cool.
Step 2: In a small tub, whisk together all ingredients for the dressing. Refrigerate until ready to serve.
Step 3: In a large salad bowl, combine spinach, watercress, onion, oranges, capsicum and avocado. Lightly toss. Top with pulled chicken then garnish with pine nuts and grated orange zest. Drizzle dressing when ready to serve.
Tips:
• you don’t need to toast the pine nuts but it’s better when you do because heat releases and intensifies their rick flavour
• you can substitute blood and with navel oranges, or use both
• watercress is a delightful low-calorie green leafy vegetable that adds a beautiful peppery flavour to dishes
