Chargrilled Chicken, Orange and Watercress Salad Recipe

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Chargrilled Chicken, Orange and Watercress Salad Recipe-recipe ideas-new recipes-woman and home
Chargrilled Chicken, Orange and Watercress Salad Recipe-recipe ideas-new recipes-woman and home
(Image credit: steve baxter)
  • Healthy
Serves4
SkillEasy
Preparation Time15 mins
Cooking Time20 mins
Total Time35 mins
Nutrition Per PortionRDA
Calories629 Kcal31%
Fat29 g41%
Saturated Fat4 g20%
By
published
in Recipes

Ingredients

  • 300g (10oz) sourdough or ciabatta bread, torn into chunks
  • 2tbsp olive oil
  • 4 free-range chicken breasts, flattened with a rolling pin
  • 2 oranges, peeled and segmented
  • 50g (2oz) pine nuts, toasted
  • 300g (10oz) watercress

for the dressing

  • 1tbsp balsamic vinegar
  • 1tsp wholegrain mustard
  • 1tsp runny honey
  • 3tbsp olive oil

Method

  1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place bread on a baking tray, drizzle with half the oil and scatter with sea salt. Bake for 15 minutes.

  2. Oil and season the chicken, and griddle on a pan in batches for 3 minutes on each side, until completely cooked. Put the cooked chicken in a low oven. Mix the dressing ingredients, season and gently heat in a saucepan.

  3. Toss the oranges, pine nuts, croutons and watercress, divide between 4 plates and sit a chicken breast on top of each. Drizzle with the dressing.

Top Tip for making Chargrilled Chicken, Orange and Watercress Salad

The croutons can be made up to three days in advance – store in an airtight container out of the fridge.

Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

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