Mustard Griddled Chicken, Beetroot & Orange Salad Recipe

Mustard Griddled Chicken, Beetroot & Orange Salad Recipe

How To Make Mustard Griddled Chicken, Beetroot & Orange Salad

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 4 chicken breasts
  • 2 tbsp wholegrain mustard
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 4 medium beetroots, cooked and sliced
  • 2 oranges, peeled and sliced
  • 1 red onion, thinly sliced
  • 2 cups mixed salad greens
  • ¼ cup chopped fresh herbs (such as parsley or mint)
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil


  1. Preheat a griddle pan or grill.

  2. In a small bowl, mix together the wholegrain mustard, olive oil, salt, and pepper. Brush the marinade onto the chicken breasts, ensuring they are evenly coated.

  3. Place the chicken on the griddle pan or grill and cook for 6-8 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for a few minutes.

  4. Meanwhile, in a large bowl, combine the cooked beetroot, orange slices, red onion, mixed salad greens, and chopped fresh herbs.

  5. In a separate small bowl, whisk together the lemon juice and extra-virgin olive oil. Pour the dressing over the beetroot and orange salad and toss to combine.

  6. Divide the salad among 4 plates and top each with a grilled chicken breast.

  7. Serve immediately and enjoy!


  • Calories : 320kcal
  • Total Fat : 12g
  • Saturated Fat : 2g
  • Cholesterol : 78mg
  • Sodium : 341mg
  • Total Carbohydrates : 26g
  • Dietary Fiber : 6g
  • Sugar : 16g
  • Protein : 28g
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