citrus chicken salad
How to make citrus chicken salad recipe
Serves 2, Total cooking time 10 minutes
Ingredients:
1 orange
4 ready-cooked roast chicken thighs
75 g (3 oz) watercress
1 avocado, stoned, peeled and sliced
2 teaspoons walnut or olive oil
shelled walnut pieces (optional)
Method:
Place the orange on a chopping board and use a small sharp knife to cut off the top and bottom so that you cut right through the peel and outside pith to the flesh. Now cut the remaining peel and pith away from the flesh, cutting in strips downwards, following the curve of the orange.
Cut the orange into fleshy segments, using a sharp knife to carefully cut either side of the inside pith. Discard the peel and pith, keeping only the segments.
Slice or shred the cooked chicken thighs, discarding the bones and skin, if preferred.
Divide the watercress between 2 plates and arrange the orange segments, chicken and sliced avocado attractively over the watercress. Drizzle with walnut oil and scatter over a few walnut pieces, if liked.
For citrus baked chicken:
Wrap 4 rindless streaky bacon rashers around 2 boneless, skinless chicken breasts and pan-fry in 1 tablespoon olive oil over a medium-high heat for 2 minutes on each side until golden.
Meanwhile, warm 200 ml (7 fl oz) orange juice in a pan with ½ teaspoon dried thyme and 2 teaspoons wholegrain mustard.
Put the chicken in an ovenproof dish, pour over the juice and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until the chicken is cooked through.
Slice thickly, arrange on 2 warmed plates, drizzle over the orangey juices and serve with a watercress and avocado salad. Total cooking time 30 minutes.
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| citrus chicken salad |
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