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Mustard chicken and beetroot salad recipe



Mustard chicken and beetroot salad recipe from francesb

gluten free nut free kids can help
Category Meat recipes
Serves4
Prep time10 mins
Cook time25 mins

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
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Ingredients

4 skinless, boneless chicken thigh fillets
2 oranges
2 tbsp dijon mustard
1 tbsp olive oil
140g bag spinach, rocket and watercress salad
4 vacuum-packed cooked beetroot (cut into wedges)

Method

1. Put the chicken between two sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the rind from half an orange and mix with the mustard, 2tsp oil and plenty of seasoning. Add the chicken and stir well.
2. Heat a griddle or frying pan and cook the chicken for 5-6 minutes on each side, until cooked through. Put on a plate to rest while you assemble the salad.
3. Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch the juices. Pour the orange juice over the leaves, add the orange slices with 1tsp oil and toss together. Add the beetroot and then serve.

gransnetter Reviews

From: francesb on Thu 05-Apr-12 19:32:57 Overall rating: 0.0