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Mustard chicken and beetroot salad recipe

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Mustard chicken and beetroot salad recipe from francesb

Category	Meat recipes
Serves	4
Prep time	10 mins
Cook time	25 mins

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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.