This quick and easy main meal takes just 10 mins to prep and 20 minutes to cook making it a perfect for a light summer supper. Packed with over 28g of protein nourishment, this salad will keep you appetite at bay and stave off any hunger pangs.
If you keep prepare double the amount and only dress when you’re serving, then this salad is also great to batch prepare and take an serving into work with you. You’ll be the envy of your work colleagues and guaranteed that they’ll be asking for an extra serving next time you make it!
For an added summer twist, try marinating your chicken and cooking it over a BBQ to get some chargrilled flavours that pack a real punch!
Ingredients
For the dressing:
3 tbsp. of honey
2 tbsp. mustard
1 tbsp. olive oil
- 1 tbsp. lemon juice
2 tbsp. orange juice
⅓ tsp. cinnamon
For the salad:
7 oz. (200g) chicken breast
4 handfuls rocket
¼ iceberg lettuce
- 1 orange
⅓ pomegranate fruit, seeds
¼ cup (30g) pecans, roasted
1 tbsp. coconut oil
Method
Serves 2
- Peel orange and cut out the pulp and set aside. Squeeze the juice from the rest of the orange and keep it for the sauce.
- Mix the ingredients of the dressing in a cup, season with salt and pepper.
- Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil and place on a hot grill pan — grill for 4 minutes on both sides.
- Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for about 1.5 minutes on a slightly lower heat. Turn over then drizzle with another tbsp. of dressing, and grill for another minute. Remove from the pan and set aside. Once cooled slightly slice into pieces.
- Mix the salad leaves and divide it between two plates, then top with the orange and chicken.
- Sprinkle with the pomegranate seeds and roasted pecans. Drizzle with the remaining dressing and serve.
