Orange Chicken Salad

Orange Chicken Salad

Serves: 2

Ingredients

For the Chicken

• 1 small chicken breast, cut into slices

• 1 clove garlic, minced

• 2 tsp dijon mustard

• juice and zest of one orange

• 1 red chilli, minced

• 2 tsp bourbon

• 2 tbsp honey

• black pepper, to season

For the Salad

• 2 small oranges, cut into slices

• 2 handfuls spinach

• 2 spring onions, cut diagonally

• 30g pecans, lightly toasted

• 35g feta cheese, crumbled

For the Dressing

• 1/2tsp dijon mustard

• 1 tbsp extra virgin olive oil

• 1/2 tsp honey

• 1 tsp orange juice

• 1 tbsp high quality balsamic vinegar

Method

- Combine the marinade ingredients in a medium-sized bowl. Add the chicken slices and cover. Chill until ready to serve.

- Preheat the grill to a medium heat. Line a tray with tin foil. Place the chicken strips on top. You can roast the chicken but I find the chicken cooks better under the grill.

- Once hot, add the chicken to the oven and grill for about 12 minutes or until cooked all the way through. Slice the chicken fairly thin once cooled enough to handle.

- Whisk all the ingredients for the dressing in a jug or small bowl. Set aside.

- Prepare the salad and arrange in two bowls the spinach, orange slices, onions, chicken, feta, pecans and finally drizzle over the pecans.