With just the right balance of sweet and savoury, this Chicken, Orange & Walnut Salad is the kind of meal that looks effortlessly impressive but comes together with ease – tender grilled chicken, crisp greens and bursts of citrus brought to life with a glossy, flavour-packed dressing. Light enough for lunch, satisfying enough for dinner, and perfect when you’re craving something fresh that still feels a little bit indulgent.
Serves 2
Ingredients:
For the dressing:
3 Tbsp honey
2 Tbsp mustard
1 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp orange juice
⅓ tsp cinnamon
For the salad:
200g chicken breast
4 handfuls rocket
¼ iceberg lettuce
1 orange
⅓ pomegranate fruit, seeds
¼ cup (30g) pecans, roasted
Method:
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.
Mix the ingredients of the dressing in a cup, season with salt and pepper.
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.
Drizzle the chicken pieces with a tablespoon of dressing and continue to grill for about 1.5 minutes on a slightly lower heat. Turn over then drizzle with another tablespoon of dressing, and grill for another minute. Remove from the pan and set aside. Once cooled slightly, slice into pieces.
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.