Name: Mustard griddled chicken, beetroot & orange salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 skinless, boneless chicken thighs; 2 oranges; 2 tbsp Dijon mustard; 1 tbsp olive oil; 140g bag spinach rocket & watercress salad; 4 vacuum-packed cooked beetroot cut into wedges

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Mustard griddled chicken, beetroot & orange salad

Mustard griddled chicken, beetroot & orange salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.4 out of 5.5 ratingsRate

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The mixture of sweet and earthy flavours in this main meal salad makes it a satisfying (and superhealthy) supper

Healthy

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A star rating of 4.7 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

4 skinless, boneless chicken thighs
2 oranges
2 tbsp Dijon mustard
1 tbsp olive oil
140g bag spinach

rocket & watercress salad
4 vacuum-packed cooked beetroot

cut into wedges

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Nutrition: per serving

kcal205
fat6g
saturates1g
carbs14g
sugars13g
fibre3g
protein24g
salt1.09g

low

Method

step 1

Put the chicken between 2 sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the zest from ½ orange and mix in a bowl with the mustard, 2 tsp oil and plenty of seasoning. Add the chicken and stir well.
step 2

Heat a griddle or frying pan and cook the chicken for 5-6 mins on each side until cooked through. Place on a plate to rest while you assemble the salad.
step 3

Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch any juices. Pour the orange juice over the leaves, add the slices with 1tsp oil and toss together. Add the beetroot, then slice the chicken and add to the salad along with any resting juices. Divide everything between plates and serve.

Recipe from Good Food magazine, February 2011

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A star rating of 4.4 out of 5.5 ratings

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