Chicken salad with watercress, almonds and orange from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (page 85) by Nigel Slater

  • soy sauce
  • almonds
  • oranges
  • watercress
  • pumpkin seeds
  • coarse grain mustard
  • cooked chicken meat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kellilee on January 30, 2022

    This easy-to-prepare salad is flavorful and filling. I made several substitutions based on availability: stone-ground mustard instead of whole grain mustard; whole almonds with skin instead of whole, skinned almonds; and a blend of spinach and arugula instead of watercress. The cooked chicken I used was from a rotisserie chicken. This main-course salad stood alone (no need for couscous or Lebanese tabbouleh).

  • Thermomixit on January 05, 2019

    Fresh, with different textures, making it a delicious salad

  • wester on March 09, 2017

    Like the previous reviewer, I made some substitutions based on what was on hand. Like the previous reviewer, one of the changes I made was using slivered almonds and toasting them (instead of pumpkin seeds) with the soy sauce, and like her, I thought this was fabulous. The rest of the salad was good too, a nice combination of flavors and it can handle some modifications. Maybe add a bit more acidity, some lemon juice, next time?

  • L.Nightshade on August 01, 2012

    I approximated this salad with ingredients on hand and available. I had leftover grilled chicken, which still had a little bit of (cheese-less) pesto clinging to it. The chicken, along with orange sections, goes into a dressing made of red wine vinegar, olive oil, and whole grain mustard. This goes over watercress. I can never get watercress, so used upland cress and some curly lettuce. The salad is topped with almonds and pumpkin seeds. The recipe calls for pumpkins seeds to be tossed with soy sauce and roasted. The only pumpkins seeds I could get were roasted and salted. I used them, left the salt out of the recipe, and toasted slivered almonds with low salt soy sauce. I like this technique, the soy sauce dries on the nuts, making them pretty snackable. I had to bat someone's hand away to keep enough nuts for the salad. Very nice, easy salad, it worked well even with my ingredient modifications. The oranges and the toasty nuts work well with the chicken and the mustardy dressing.

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