Chicken, Orange and Almond Salad


You will need

For the chicken

4 x skinless chicken breasts, scored
1 orange, zest and juice
2 tbsp runny honey
2 tbsp wholegrain mustard
Salt and freshly ground black pepper

For the salad

50g whole blanched almonds
25g pumpkin seeds
1 tsp dark soy sauce
1 bag/ bunch watercress
1 x avocado, sliced
2 x oranges, segmented

For the dressing

4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp caster sugar
1/4 tsp salt


Directions

1 Firstly, combine the chicken marinade ingredients together in a bowl and allow to marinade for at least 30 minutes, but preferably overnight.

2 To cook the chicken, place in an ovenproof dish, and onto a baking sheet on shelf position 2 of the single oven.

3 If you’re using a Miele oven, select Moisture Plus, 180°C, 30 minutes duration, Automatic burst of steam, and follow the on-screen prompts to add the water.

4 When cooked, remove the chicken from the oven, transfer to a chopping board and allow to cool slightly before slicing on the diagonal.

5 For the salad, dry fry the almonds in a frying pan until golden brown and toasted, then remove to cool on a large plate. Add the seeds to the same pan, and when they start to crackle and pop, pour over the soy sauce. Mix around until the soy has completely evaporated, then tip out to cool with the almonds.

6 For the dressing, simply whisk all the ingredients together to combine.

7 Assemble the salad by laying the watercress out on a platter, scattering over the avocado and orange, and laying the cooked sliced chicken on top too. Sprinkle over the nuts and seeds, and finally drizzle on the dressing to serve.

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