bag watercress, spinach and rocket mixed salad leaves
Directions
Step 1
Put chicken breasts between two sheets of greaseproof paper and bash with a rolling pin until they are an even 1cm (1⁄2in) thick. Brush chicken on both sides with a little of the oil and season. Heat a large frying pan over medium heat and fry chicken until golden and cooked through, turning occasionally.
Step 2
Meanwhile, segment oranges: put on a board and slice the top and bottom off each. With a sharp knife, remove the peel and white pith from oranges, then slice between the membranes to remove segments. Squeeze juice from the remains of the oranges into a small jug. Whisk honey, white wine vinegar and remaining olive oil into the orange juice and season to taste.
Step 3
In a serving bowl, mix together beetroot, chives, watercress and orange. Allow chicken to cool slightly, then slice into strips and add to the bowl. Toss through the dressing and serve with bread, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
