Chargrilled chicken and orange salad
Skinless chicken breast
500 g, trimmed, cut into florets
240 g, trimmed, halved
Freshly squeezed orange juice
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
120 g, baby
1 tbs, white
1 x 3 second spray(s)
- 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.
- 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.
- 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.