Mustard griddled chicken, beetroot & orange salad

Name: Mustard griddled chicken, beetroot & orange salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 skinless, boneless chicken thighs; 2 oranges; 2 Tbsps Dijon mustard; 1 Tbsp olive oil; 140 grams spinach, rocket & watercress salad; 4 vacuum-packed cooked beetroot, cut into wedges

Mustard griddled chicken, beetroot & orange salad requires around 30 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 245 calories, 25g of protein, and 9g of fat per serving. For $1.91 per serving, you get Head to the store and pick up chicken thighs, olive oil, vacuum-packed beetroot, and a few other things to make it today.

Instructions

Put the chicken between 2 sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the zest from orange and mix in a bowl with the mustard, 2 tsp oil and plenty of seasoning.

Ingredients you will need

Seasoning

Whole Chicken

Mustard

Orange

Cooking Oil

Equipment you will use

Baking Paper

Rolling Pin

Bowl

Add the chicken and stir well.

Ingredients you will need

Whole Chicken

Heat a griddle or frying pan and cook the chicken for 5-6 mins on each side until cooked through.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Place on a plate to rest while you assemble the salad.

Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch any juices.

Ingredients you will need

Orange

Equipment you will use

Bowl

Pour the orange juice over the leaves, add the slices with 1tsp oil and toss together.

Ingredients you will need

Orange Juice

Cooking Oil

Add the beetroot, then slice the chicken and add to the salad along with any resting juices. Divide everything between plates and serve.

Ingredients you will need

Beet

Whole Chicken

Equipment

Ingredients

Servings:

skinless, boneless chicken thighs 2

oranges 2Tbsps

Dijon mustard 1Tbsp

olive oil 140grams

spinach, rocket & watercress salad 4

vacuum-packed cooked beetroot, cut into wedges

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.