Tuesday, 3 May 2011

Chicken, Orange and Watercress Salad

Another spring treat, with savoury chicken, sweet orange, toasted almonds, fresh watercress and a thick mustardy dressing. Works perfectly with sauteed potatoes, or a fresh white loaf. In summer, we eat this probably once a fortnight, as it's quick to prepare and surprisingly filling for a salad. It's also good if you have leftover roast chicken as you can skip the grilling stage.


  • one large chicken breast
  • one large or two medium oranges
  • a large handful of almonds
  • a bag or a bunch of watercress
  • a few generous handfuls of milder leaves
  • 3 tbsp mayonnaise
  • 2 tbsp white wine vinegar
  • 1 tsp grain mustard
  • 1 tsp dijon mustard
  • 5 tbsp olive oil
  • one small clove of garlic
  • shavings of Parmesan

If you're serving the salad with sauteed potatoes, be sure to parboil them early so you have time to fry them. Grill or pan-fry the chicken breast until golden on both sides and cooked through -- about 15 minutes in total. If the oranges are easy to peel, peel them and tear into rough segments. If they have tough peel, segement them like grapefruits. Dry-fry the almonds on a low to moderate heat, so they become more crisp and toasted. Roughly chop the leaves and add them to the salad bowl with the orange pieces and almonds.

Combine the dressing ingredients in a jar, crush in the garlic and shake well to combine. Slice the chicken into bite-size pieces and add to the salad with the dressing. Toss well, top with Parmesan shavings and serve immediately.

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