Chicken, Orange & Walnut Salad
Prep Time:
10
Cook Time:
10
Serves:
2
Link:
Ingredients
For the dressing:
3 tbsp. of honey
2 tbsp. mustard
1 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp. orange juice
1⁄3 tsp. cinnamon
For the salad:
7 oz. (200g) chicken breast
4 handfuls rocket
1⁄4 iceberg lettuce
1 orange
1⁄3 pomegranate fruit, seeds
1⁄4 cup (30g) pecans, roasted
Instructions
1. Peel orange and cut out the pulp and set aside.
Squeeze the juice from the rest of the orange and
keep it for the sauce.
2. Mix the ingredients of the dressing in a cup, season
with salt and pepper.
3. Cut the chicken breast into 4 smaller pieces, season
with salt, coat with olive oil and place on a hot grill pan
— grill for 4 minutes on both sides.
4. Drizzle the chicken pieces with a tbsp. of dressing and
continue to grill for about 1.5 minutes on a slightly
lower heat. Turn over then drizzle with another tbsp. of
dressing, and grill for another minute. Remove from
the pan and set aside. Once cooled slightly slice into
pieces.
5. Mix the salad leaves and divide it between two plates,
then top with the orange and chicken. Sprinkle with
the pomegranate seeds and roasted pecans. Drizzle
with the remaining dressing and serve.