Orange and Chicken Spanish Salad
Orange and Chicken Spanish Salad



  • 300g chicken breast fillets, halved
  • 3.5 tbsp olive oil
  • ½ tsp smoked paprika
  • 2 oranges, zested and sliced into rounds
  • ½ tbsp white wine vinegar
  • 150g mixed leaf salad
  • 1 tsp honey
  • ½ cucumber, sliced
  • 1 red chilli, sliced
  • Preheat the grill and griddle pan. Place the chicken between 2 sheets of film and bash to an even thickness, then coat the flattened fillets with ½ tbsp of oil and the paprika. Griddle for 5 mins on each side or until cooked through, then remove from the pan and set aside.
  • Meanwhile, whisk together 2 tbsp of olive oil, the honey, vinegar and half the orange zest. Season and set aside. Divide the salad between plates and top with the chilli, cucumber and orange slices. Slice the chicken breasts and place on top of the salad, then drizzle with the orange dressing and serve with crusty bread.
15 mins
4 serving

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