- 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
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.
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.
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