Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Head your favourite lettuce |
| 1 \N | Endive |
| 1 \N | Bag beansprouts |
| 1 can | Water chestnuts |
| 2 \N | Avocados |
| 1 can | Chinese dry noodles |
| 1 can | Heart of palm |
| 1 pounds | Chicken or prawns |
| 1 can | Baby mandarin oranges |
| 2 \N | Floz soy sauce |
| 1 teaspoon | Fresh ginger |
| 4 \N | Floz olive oil |
| \N \N | Lemons - squeeze to taste |
| 2 tablespoons | Balsamic vinegar |
| 2 \N | Generous splashes orange juice |
| 2 tablespoons | Grated parmesan cheese |
| \N \N | Fresh coriander to taste |
DRESSING
Wash and chop all vegetables finely and mix together in a big bowl. Add oranges and Chinese noodles. Saut‚ chicken strips or prawns in olive oil, salt, pepper and fresh coriander to taste.
When thoroughly cooked, add the chicken or prawns to the vegetable mix.
Pour on dressing so the mix is wet, but not swimming in it. Chill in the refrigerator for 15 minutes and eat.
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Carlton Food Network
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