bag watercress, spinach and rocket mixed salad leaves
Directions
Step 1
Put chicken breasts between two sheets of greaseproof paper and bash with a rolling pin until they are an even 1cm (1⁄2in) thick. Brush chicken on both sides with a little of the oil and season. Heat a large frying pan over medium heat and fry chicken until golden and cooked through, turning occasionally.
Step 2
Meanwhile, segment oranges: put on a board and slice the top and bottom off each. With a sharp knife, remove the peel and white pith from oranges, then slice between the membranes to remove segments. Squeeze juice from the remains of the oranges into a small jug. Whisk honey, white wine vinegar and remaining olive oil into the orange juice and season to taste.
Step 3
In a serving bowl, mix together beetroot, chives, watercress and orange. Allow chicken to cool slightly, then slice into strips and add to the bowl. Toss through the dressing and serve with bread, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
