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
- 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
- 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.
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.
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.
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.