Chargrilled chicken & orange salad
Chicken breast, skinless, raw
Calorie controlled cooking spray
500 g, trimmed and cut into florets
240 g, trimmed and halved
1 can(s), large, drained
White Wine Vinegar
1 tablespoons, level
- Heat a griddle pan over a medium-high heat. Lightly mist the chicken with cooking spray and season. Cook for 3-4 minutes on each side, or until cooked through.
- Meanwhile, steam the broccoli and green beans over a pan of boiling water for 4 minutes, or until just tender. Rinse under cold running water and drain well. Using a small sharp knife, peel and segment the oranges over a bowl, reserving any juice.
- Take the chicken breasts and cut into thick slices. Place in a medium bowl along with the broccoli, green beans, orange segments, chickpeas and rocket, and combine.
- In a small bowl whisk together the vinegar, honey and the reserved orange juice (around 2 tbsp). Pour the dressing over the chicken salad, season with salt and freshly ground black pepper. Toss together and serve.