Smoked chicken and orange salad with tarragon vinaigrette

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How to make Smoked chicken and orange salad with tarragon vinaigrette

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 400g smoked chicken breast
  • 2 navel oranges, peeled, segmented, excess juice reserved (see notes)
  • 2 baby cos lettuces, washed, leaves trimmed
  • 2 Lebanese cucumbers, halved lengthways, diagonally sliced
  • 1 avocado, thinly sliced
  • Small handful of snow pea tendrils or sprouts
  • Crusty bread, warmed, to serve

Tarragon vinaigrette

  • 2 confit or roasted garlic cloves, peeled, chopped (see notes)
  • 3-4 sprigs fresh tarragon, leaves finely chopped
  • Small handful of fresh chives, finely chopped
  • 80ml (1/3 cup) white wine vinegar
  • 2 tablespoons nut oil (such as macadamia, hazelnut or walnut)
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon sea salt

Method

  • Step 1 Preheat the oven to 160C/140C fan forced. Grease a baking tray and line with baking paper.
  • Step 2 Place the chicken on the prepared tray. Heat in the oven for 10-15 minutes or until warmed through. Thinly slice the chicken.
  • Step 3 Meanwhile, to make tarragon vinaigrette, place the garlic, tarragon, chives, vinegar, oil, sugar, salt and 60ml (1/4 cup) reserved orange juice in a screw-top jar. Cover with the lid and shake well to combine.
  • Step 4 Arrange the lettuce, chicken, cucumber, avocado, orange segments and snow pea tendrils on a large serving platter. Drizzle with the vinaigrette. Serve with warm crusty bread, if you like.

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