Wednesday, January 6, 2010

Recipe for Week 1 : Day 3

Avocado and orange salad with chicken WW5

±600gm skinless chicken breasts cut into strips
1 Tblsp lemon juice
Grated rind of 1 orange
2 Tblsp orange juice
1 tsp grated fresh ginger
Good grind of black pepper

4 Tblsp orange juice
1 Tblsp wholegrain mustard
3 Tblsp cider vinegar
1 Tblsp olive oil
another tsp grated fresh ginger
More black pepper
1 (100gm) pack of mixed lettuce
2 large oranges, skin and pith removed, and segments cut free
1 firm, ripe avocado
generous handful of black olives
salad sprouts

Combine marinade ingredients in a shallow dish.
Add chicken pieces, turn to coat each piece. Cover the dish and refrigerate for 30 mins.
Put a little olive oil in a pan (or use a cooking spray) and heat the pan.
Take the chicken out of the marinade and then fry it until nicely browned and cooked through.
Mix the dressing ingredients together in a small bowl.
Pour dressing into the frying pan and boil while stirring until reduced to about ½.
Tip the mixed lettuce into a bowl. Top with the orange segments, avocado slices, olives, sprouts
and chicken.
Pour the dressing over the salad while still warm.
Serve with hot crusty bread.

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