Beetroot, chicken & orange salad
Chicken breast, skinless, raw
Calorie controlled cooking spray
Vinegar, All Types
1 medium, peeled and segmented
Freshly squeezed orange juice
30 ml, ½ an orange
1 teaspoons, level
70 g, lamb's lettuce
2 whole, small, peeled and spiralised
15 g, chopped
- Put the chicken breast fillets between two sheets of cling film and use a rolling pin to flatten them.
- Heat a griddle pan and mist with cooking spray, then griddle the chicken for 4-5 minutes on each side, or until cooked through. Remove from the pan and set aside to rest for a few minutes, then cut into thick slices.
- Meanwhile, make the dressing by whisking together the olive oil, cider vinegar, orange juice and honey in a small jug.
- Put the lamb’s lettuce, beetroot and orange into a large bowl, and drizzle over the dressing. Season to taste and toss to combine. Serve the salad topped with the chicken and chopped hazelnuts.