The BBC Good Food logo
Mustard griddled chicken, beetroot & orange salad

Mustard griddled chicken, beetroot & orange salad

By
A star rating of 4.4 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal205
fat6g
saturates1g
carbs14g
sugars13g
fibre3g
protein24g
low insalt1.09g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content