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This salad tastes absolutely heavenly. It is incredibly juicy and good, easy to make, and has ingredients that go perfectly together.
It all makes the meal an experience, so here you can safely make a large portion.


(4 people)

4 chicken fillets in strips
Rapeseed oil for frying
Salt and pepper
20 sugar snap peas
2 oranges in fillets
2 fistfuls of crispy/arugula salad
1/2 leek or 1 spring onion, finely chopped
Garnish with fresh coriander.

Fry the chicken in a little oil in a hot pan for 4 minutes, or until cooked through. Season with salt and pepper.
Set aside.
Rinse the vegetables.
Tear the salad into pieces. Cut the other vegetables into bite-sized pieces.
Remove the peel and the white from the oranges, and cut them into fine fillets.
Carefully mix the ingredients together on a flat plate.
Sprinkle over leeks/scallions.
Squeeze a little orange juice over the whole thing and sprinkle on chopped coriander just before serving.


Served with wholemeal pasta, if desired. That dish can also be served as is.

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