Salad with chicken, nuts, and orange vinaigrette


1-2 servings
  • 100 g baby rocket
  • 1 pc. French lettuce
  • 100 g of valerian leaves (optional)
  • 4 red Lola leaves or radicchio
  • 80 g roasted or boiled chicken
  • 8 pcs. walnuts
  • 4 dried figs
  • 4 dried dates or 2 tablespoons cranberries
  • 1/2 teaspoon mustard
  • 1 1/2 teaspoons honey
  • 10 tablespoons sunflower oil
  • 1/2 orange (its juice)
  • Balsamic cream (optional)


  • Wash the vegetables well in cold water and let them drain.
  • Bake the chicken in a pan with a little oil.
  • We break the nuts by hand.
  • Cut the dates and figs with a knife into preferably small cubes.
  • In a bowl, whisk the mustard with the honey and slowly add the oil (we do not want it to be too thin because we will add the juice).
  • Slowly add the orange juice to the vinaigrette.
  • Cut the chicken into cubes.
  • In a large bowl, chop the vegetables by hand.
  • Add the chicken and nuts.
  • Add the vinaigrette and mix the salad.
  • Serve on a plate and if you want, make lines with balsamic cream.

Source:, George Kokkolis