A tasty chicken salad recipe with toasted pine nuts and sourdough croutons
- 300g (10oz) sourdough or ciabatta bread, torn into large 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
- 1tbsp balsamic vinegar
- 1tsp wholegrain mustard
- 1tsp runny honey
- 3tbsp olive oil
Look out for bunches of fresh watercress in farmers’ markets and greengrocers. These will have a much fuller, more peppery flavour than the pre-washed and bagged leaves available at supermarkets.
To make the croutons, heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the bread chunks on a baking tray, drizzle with half the olive oil and scatter with some sea salt. Bake for 15 minutes until golden and crisp. Set aside.
Heat a griddle pan. Oil and season the chicken breasts and griddle for 3 minutes on each side, until completely cooked through. Do this in batches, putting the cooked ones into a low oven as you go.
While the chicken is cooking, make the dressing. Mix the vinegar, mustard and honey together until well combined, then add the oil slowly, stirring continuously. Season. Place in a saucepan and heat through gently for a minute or so.
Toss the orange segments, pine nuts, croutons and watercress together, divide between 4 plates and sit a chicken breast on top of each. Drizzle with the warm dressing and serve immediately.