ORANGE & OREGANO CHICKEN SALAD
Chicken generally goes well with citrus flavours and works well with orange! This healthy and filling salad contains two of your five-a-day and looks like a rainbow on a plate, which is a sign of an antioxidant rich meal.
Per serving : 391kCal / Carbs 16g / Protein 39g / Fat 19g
Ingredients
2 large Oranges
1 tbsp Soy Sauce
300g Chicken
100g Broccoli
1 Carrot
100g Radishes
1/2 Red Onion
100g Cucumber
1 tbsp Olive Oli
Zest of 1/2 an Orange
1 tbsp Apple Cider Vinegar
1 tsp Dried Oregano
25g Pine Nuts
How to make it
- For the marinade: Add the juice from l orange and the soy sauce to a mixing bowl.
- Halve the chicken breasts, add to the marinade and put to one side.
- Halve or quarter the broccoli (depending on the size) and add to boiling water for 3 minutes, then run under cold water to cool.
- Add these ingredients to a mixing bowl: broccoli, peeled and grated carrot, grated radishes, peeled & grated onion, sliced pepper, peeled & sliced cucumber and put to one side.
- Add a teaspoon of olive oil to a frying pan over a medium heat. Cook the chicken for 4 minutes per side or until cooked through.
- Make the salad dressing by adding these ingredients together: orange zest, 3 tablespoons of orange juice, apple cider vinegar,
- ½ tablespoon of olive oil and dried oregano.
- Plate up your salad, add ½ the pine nuts to each dish, add the chic ken and then pour over your salad dressing.