Search

Chargrilled chicken, orange and watercress salad recipe

by Rebecca Smith on Thursday, 30 September 2010

The combination of flavours in this salad recipe is really refreshing. Try adding steamed new potatoes if you want to bulk it out

  • Rating
    1 ratings
    Rate this recipe
  • Serves 4

  • Prep time 15 mins

  • Cooking time 20 mins

  • Total time 35 mins

  • Skill level Easy

  • Calories 629 per serving

  • Prepare ahead yes

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

Tip

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

Preparation

  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.