2 x 1½kg/3lb 5oz or 3 x cooked chicken, preferably free-range
2 oranges segmented
1 pack lettuce leaves
2 carrots, peeled and cut into thin strips
4 tbsp chopped fresh coriander
For the Dressing
zest and juice of 2 limes
2 tbsp golden syrup
2 tbsp freshly grated root ginger
2 tbsp gluten free soy sauce
6 tbsp sunflower oil
1 tbsp toasted sesame oil
Remove the meat from the chicken, cut into chunky strips and place in a large mixing bowl.
Cut the oranges into segments and reserve any juice. Add to the chicken with the carrot and salad.
Put the lime zest, juice, golden syrup, ginger and gluten free soy sauce into a small bowl and season.
Slowly whisk in the sunflower oil to form an emulsion, then whisk in the sesame oil.
Drizzle dressing over the chicken salad and then scatter the coriander over the salad.
Recipe adapted from: Good Food