I love to use Cuisine for getting recipe ideas. Especially when I feel like a particular taste or need to use ingredients in the fridge. This delicious and healthy chicken salad was just perfect for a late Thursday dinner; uncomplicated and a beautiful combination of flavours. The orange zestyness was refreshing after each mouthful. The only issue was finding Tahini in the stupidly layed out Kings Cross Coles supermarket! It was super easy to throw together too and far more interesting that a normal chicken salad. I made it to serve two, but there was plenty left over for my lunch the next day.


Chicken, Avocado & Orange Salad with Tahini Dressing

Ingredients
1/2 tbsp olive oil
300g free-range chicken breast fillets
1/2 continental cucumber, halved lengthways, seeds removed & sliced
2 handfuls mixed salad leaves
1 orange, peeled, segmented
1 avocado, halved, stones removed, peeled, thinly sliced crossways
1 tbsp sesame seeds, toasted (I omitted these since I didn't have any.)

Dressing
1/4 cup extra virgin olive oil (I used little less than this and found it to be plenty.)
1 orange, juiced 1 tsp brown sugar
1 tsp dijon mustard (Forget to buy this, but would accent the orange taste perfectly.)
1 tbsp tahini Sea salt and pepper

Method
Cut the chicken into lengths, season with sea salt flake and pepper and cook in a lightly oiled pan. Remove and leave to cool a little before slicing into bite size pieces. Meanwhile, mix all salad ingredients together in a large bowl. To make the dressing, combine ingredients in a jar and shake well. Pour half the dressing into the bowl and toss through salad. Serve with chicken on top and drizzle plenty of Tahini dressing over. Yum!