RECIPE: Chicken & Orange Nut Salad

Chicken & Orange Nut Salad

2 servings:

For the dressing:

• 3 c. honey
• 2 tbsp. mustard
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• 2 tbsp. orange juice
• ⅓ c. cinnamon

For the salad:

7 oz. (200g) chicken breast

4 handfuls arugula

¼ iceberg lettuce

1 orange

⅓ pomegranate fruit, seeds

¼ cup (30g) pecans, roasted

Preparation:

1. Peel the orange and cut out the pulp and set aside. Squeeze the juice from the remaining orange and store it for the sauce.
2. Combine dressing ingredients in a cup and season with salt and pepper.
3. Cut chicken breast into 4 small pieces, season with salt, coat with olive oil and place on a hot broiler pan - broil for 4 minutes on both sides.
4. Drizzle chicken pieces with a tablespoon of dressing and continue grilling for about 1.5 minutes on slightly lower heat. Turn over and drizzle with another tablespoon of dressing and grill for another minute. Remove from pan and set aside. Once cooled, cut lightly into pieces.
5. Toss salad leaves and divide between two plates, then top with orange and chicken. Sprinkle with pomegranate seeds and toasted pecans. Drizzle with remaining dressing and serve.

Enjoy!