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Chicken Salad with Honey & Mint Dressing

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Hydrangeas

Prep Time: 20 mins

Cook Time: 10 mins

Yields: Serves : 4

Description Edit

Ingredients Edit

Chicken - 1/2 kg (boiled & shredded) Pineapple - 1 cup (diced) Spring Onions - 2 nos (sliced) Red Bell Pepper - 1 (deseeded & sliced) For the Dressing : Olive Oil - 2 tbsp Orange Juice - 4 tbsp Honey - 1 tsp Mint Leaves - 2 sprigs (chopped) Salt - 1/2 tsp Mustard Powder - 1/4 tsp Crushed Black Pepper - 1/4 tsp Thick Cream - 1/2 cup For the Garnish : Olives - 4 to 5 Oranges - 2

Directions Edit

1. Peel oranges & remove pith & seeds from the segments. 2. Blend ingredients for dressing in a liquidizer or food processor. Add the remaining ingredients except the garnish. 3. Mix well & arrange the salad on a flat dish. 4. Garnish with olives & orange slices.

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