Chicken, orange and watercress salad

Name: Chicken, orange and watercress salad
Total time: 30 min
Cuisine: French
Ingredients: 2 skinless chicken breasts; 1 tsp rapeseed oil; 1 tsp dried thyme; 2 oranges; 1 fennel bulb, very finely sliced; 80g watercress; 1 tbsp white wine vinegar; 2 tbsp rapeseed oil, for the dressing; 0.5 red onion, finely sliced

Juicy chicken with orange segments, shaved fennel and peppery watercress in a citrus dressing.

Time30 min
LevelEasy
Costabout £3.05 a head

2 servings

Ingredients

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2skinless chicken breasts
1 tsprapeseed oil
1 tspdried thyme
2oranges
1fennel bulbvery finely sliced
80 gwatercress
1 tbspwhite wine vinegar
2 tbsprapeseed oilfor the dressing
½red onionfinely sliced

Method

1
Rub the chicken with the 1 tsp rapeseed oil, thyme and black pepper.
2
Cook in a hot frying pan for 6 minutes on each side until golden and cooked through with no pink inside.
12 min
3
Rest for 5 minutes, then slice.
5 min
4
Cut the peel off the oranges and slice out the segments over a bowl to catch the juice.
5
Whisk the juice with the vinegar and the dressing oil.
6
Toss the fennel, red onion, watercress and orange with the dressing, top with the chicken and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.