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.
Serves:
Ingredients
- 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
Instructions
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Preheat a griddle pan or grill.
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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.
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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.
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Meanwhile, in a large bowl, combine the cooked beetroot, orange slices, red onion, mixed salad greens, and chopped fresh herbs.
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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.
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Divide the salad among 4 plates and top each with a grilled chicken breast.
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Serve immediately and enjoy!
Nutrition
- 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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