WATERCRESS, CHICKEN AND ORANGE SALAD
Ingredients
- 1 chicken breast fillet
- salt and freshly ground black pepper
- 1 tbsp oil
- small bunch watercress
- washed
- 1 orange
- peeled
- cut into segments
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Directions
- Preheat the oven to 220C/425F/Gas 7.
- Heat the oil in a small ovenproof frying pan and season the chicken with salt and freshly ground black pepper.
- Add the chicken and fry for two minutes
- then turn over and transfer to the oven to roast for 10-12 minutes
- or until completely cooked through. Remove and allow to cool.
- When cool enough to handle shred the chicken into small pieces.
- To serve
- place the cooked chicken
- watercress
- orange
- oil and balsamic vinegar into a large bowl and mix well.
