Chargrilled chicken and orange salad
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This chicken salad is full of crunchy vegies, hearty chickpeas and is livened up with fresh orange
Ingredients
Skinless chicken breast
560 g
Broccoli
500 g, trimmed, cut into florets
Green string beans
240 g, trimmed, halved
Orange(s)
4 small
Freshly squeezed orange juice
2 tbs
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Rocket
120 g, baby
Balsamic vinegar
1 tbs, white
Honey
1 tbs
Oil spray
1 x 3 second spray(s)
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.
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