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.