Ingredients:
2 large oranges, sliced
2 West Peak Meats smoked chicken breast fillets, sliced
¾ cup thinly sliced celery (optional)
1/3 cup spring onion or chives chopped
1/3 cups green peppers, chopped
Mixed lettuce leaves
½ cup slivered almonds, toasted (for garnishing)
For the dressing:
½ cup sour cream
1 Tbsp. lemon juice
½ cup mayonnaise
1 Tbsp sugar
1tsp orange zest from one orange
Salt and pepper
Method:
Peel the oranges, remove the white membrane and slice the oranges into thin wheels. (Cover and refrigerate). Mix together the chicken, celery, spring onions/ chives and green peppers.
For the salad dressing:
Combine the sour cream, mayonnaise, lemon juice, sugar, orange zest and salt and pepper. Mix well and stir into the chicken mix. Cover and refrigerate for 2 to 3 hours.
Spread the almonds on a baking tray and roast for about 8 minutes or until golden brown.
Arrange the mixed lettuce leaves on a serving platter. Arrange the chicken mixture onto the leaves, add the orange slices and sprinkle with the toasted almonds.