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Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Warm Chicken Salad with Citrus Sauce

Warm Chicken Salad with Citrus Sauce paired with Rosé

Best paired with our Rosé.

This fast, fresh and simple salad is the perfect lunchtime meal or Spring snack. This zesty dish is best shared with good friends and a glass of our bright and playful Rosé 2019.


  • 2 teaspoons olive oil
  • 500g chicken tenderloins
  • 1 medium carrot, peeled, cut into small pieces
  • 2 x 250g of your favourite coconut packet rice 
  • frozen edamame
  • parsley (to garnish) 
  • 1 tablespoon crushed peanuts


  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 teaspoons sugar
  • 2 teaspoons dijon mustard
  • 2 tablespoons olive oil
  • salt
  • pepper


Step 1: In a small pan over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.

Step 2: Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

Step 3: Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 minutes each side or until golden and cooked through. Thinly slice. 

Step 4: Meanwhile, defrost edamame. Combine edamame , carrot and chicken in a bowl. Cover to keep warm.

Step 5: Cook rice following packet directions. Divide between plates. Top with chicken mixture. Drizzle with citrus sauce and peanuts. Garnish with parsley to finish.

Recipe Inspired by – & Martha Stewart