Mustard Griddled Chicken, Beetroot & Orange Salad
This vibrant chicken and citrus salad is a burst of flavors and colors on your plate. Juicy orange slices, tender chicken thighs, and earthy beetroot wedges come together with a zesty Dijon mustard dressing, creating a fresh and satisfying meal. Perfect for a light lunch or dinner, this salad is sure to delight your taste buds with every bite.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 205 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.09 milligram of sodium
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