Chargrilled Chicken, Orange and Watercress Salad


The combination of chicken, orange and watercress flavours in this salad is really refreshing. Bulk it out with steamed new potatoes

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  • Serves 4

  • Prep time 15 mins

  • Cooking time 20 mins

  • Total time 35 mins

  • Skill level Easy

  • Calories 629 per serving

  • Prepare ahead yes


  • 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


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


  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.