Chargrilled chicken & orange salad
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fresh orange segments add zing to this bright citrussy salad
Ingredients
Chicken breast, skinless, raw
560 g
Calorie controlled cooking spray
4 spray(s)
Broccoli, raw
500 g, trimmed and cut into florets
Green Beans
240 g, trimmed and halved
Orange
4 medium
Chickpeas, cooked
1 can(s), large, drained
Rocket
120 g
White Wine Vinegar
1 tablespoon(s)
Honey
1 tablespoon(s), level
Instructions
1
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.
2
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.
3
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.
4
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.
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