Oriental Chicken Salad

Oriental Chicken Salad

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Servings: 6
Calories: 349


  • 3 lb oven-ready chicken
  • 1 small carrot peeled and sliced
  • 1 small onion skinned and sliced
  • 1 bay leaf
  • 6 whole black peppercorns
  • 10 oz cartons natural yogurt
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 1 large garlic clove skinned and crushed
  • 2 tbsp lemon juice
  • salt and freshly ground pepper
  • 1 red pepper seeded and sliced
  • 8 oz fresh beansprouts
  • 4 oz stoned dates halved
  • coriander leaves to garnish


  • Put the chicken into a large pan with just enough water to cover. Add the carrot, onion, bay leaf and peppercorns and poach until tender¢â‚¬â€ťabout 50 minutes. Remove the chicken and shred the flesh, discarding skin and bone.
  • Mix the yogurt, spices, garlic, and lemon juice and stir in the still warm chicken. Season to taste. Cool.
  • Stir the vegetables and fruit into the cool chicken mixture. Cover and chill well before serving garnished with coriander leaves.
Calories: 349 kcal
Carbohydrates: 23 g
Protein: 24 g
Fat: 18g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 88 mg
Sodium: 110 mg
Potassium: 581 mg
Fiber: 4 g
Sugar: 18 g
Vitamin A: 2695 IU
Vitamin C: 37 mg
Calcium: 95 mg
Iron: 2 mg
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