Oxford Landing Estates

  • Serves 4
  • 30 minutes. (20 minutes active).


  • 500 ml Warer
  • 1 tbsp Sea Salt
  • 2 Free range chicken breasts Skin on
  • 2 cups Wombok (also known as Chinese cabbage)
  • 1 cup Spring Onions Thinly Sliced
  • 1 Red capsicum
  • ½ bunch Mint Leaves plucked
  • 1 bunch Coriander leaves plucked
  • 1 Red chili sliced and de-seeded


  • ¼ cup Lemon Juice
  • ¼ cup Grapeseed Oil
  • 1½ tbsp Rice wine vinegar
  • 3 tbsp FIsh Sauce
  • 2 ½ tbsp Brown sugar
  • 1 tsp red chili chopped
  • 1 clove Garlic chopped


Place the water into a medium size fry pan and place over a high heat. Once the water has come to the boil add the salt and chicken breasts, then turn the heat down to a gentle simmer. Place a lid on the fry pan, cook the chicken breasts for 3 to 4 minutes, then turn the breasts over and continue to cook for a further 4 to 5 minutes. Remove the chicken breasts from the water and place on a plate to rest. Once cool enough to handle, shred the chicken into pieces using a knife and set aside.

Finely slice the wombok, approx 2mm thick and place into large mixing bowl. Add the spring onion.

Cut each side from the capsicum, discard the top and the seeds, lay each side down on the chopping board, flesh side up. Then, carefully using a sharp knife, remove most of the flesh and all of the white pith and discard. Thinly slice (2mm thick) the pepper skin (which will have some flesh attached) and add to the mixing bowl along with the mint, coriander and chilli.

Add the shredded cooked chicken, then gently toss the salad together, set aside.

World's easiest dressing

To make the dressing; place all of the ingredients into a food processor and blend for 1 minute.

Serve it up

To serve, add half the amount of dressing to the salad and toss together well, then serve immediately and serve the other half of the dressing in a bowl in the centre of the table if your guests would like more.

And to drink?

2020 Pinot Grigio

Pale straw in colour. A heady mixture of feijoa, apple skin and poached pear with hints of cinnamon and tea rose. Medium bodied with avours of poached pear and cinnamon. Soft and supple in a drinkable way, yet with enough weight and texture to match an array of dishes such as cured ocean trout with horseradish and avocado or warm salad of exotic mushroom, fennel and fried taro.

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

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