2

Chargrilled chicken and orange salad

Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
This chicken salad is full of crunchy vegies, hearty chickpeas and is livened up with fresh orange
Ingredients

oil spray

1 x 3 second spray(s)

skinless chicken breast

560 g

broccoli

500 g, trimmed, cut into florets

green beans

240 g, trimmed, halved

orange

4 small, plus 2 tbs reserved juice

chickpeas, canned, rinsed, drained

400 g, (1 x 400g can)

rocket

120 g, baby

balsamic vinegar

1 tbs, white

honey

1 tbs

Instructions

  1. Heat a chargrill or barbecue on medium-high. Lightly spray the chicken with oil and cook for 3-4 minutes on each side or until cooked through.
  2. Meanwhile, steam the broccoli and beans for 4 minutes or until just tender. Rinse under cold running water and drain well. Segment the orange over a bowl. Reserve the juice.
  3. Thickly slice the chicken. Place the chicken, broccoli, beans, orange segments, chickpeas and rocket in a medium bowl. Whisk together the vinegar, honey and 2 teaspoons of reserved orange juice in a small bowl. Add the dressing to the salad, season with salt and freshly ground black pepper and toss to combine.
Notes
To serve 4 use 4 chicken breast fillets, 500g broccoli, 240g beans, 4 small oranges (2 tbs of reserved juice), 400g can chickpeas, 120g rocket leaves, 1 tbs vinegar and 1 tbs honey.

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