Seared chicken with orange & blueberry salad and croutons

Name: Seared chicken with orange & blueberry salad and croutons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 orange; 600 g essential Waitrose British Chicken Fillets; 6 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 2 tsp Dijon mustard; 200 g white sourdough or sturdy white bread, cut into bitesized croutons; 80 g bag watercress, thick stalks removed; 150 g pack blueberries; 20 g pack chives, snipped

This makes a lovely light summer supper, or lunch in the garden. The soft berries and orange slices contrast perfectly with the crisp and chewy croutons. Try it with fried mackerel fillets too, instead of chicken.

0 out of 5 stars(0) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 orange
600g essential Waitrose British Chicken Fillets
6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
200g white sourdough or sturdy white bread, cut into bitesized croutons
80g bag watercress, thick stalks removed
150g pack blueberries
½ x 20g pack chives, snipped

Cut the top and bottom off 1 orange with a small, serrated knife, then sit it upright on a chopping board. Slice the skin away vertically, taking all the pith with it. Slice the orange into thin rounds and transfer to a large bowl. Repeat with the rest, then set aside. Squeeze in the juice from any flesh attached to the skins.
Bash the chicken fillets between sheets of baking parchment, until 1-2cm thick. Season well. Heat a large frying pan over a high heat and add 1 tbsp oil. When the oil is shimmering, fry the chicken for 2 minutes on each side, pressing down until evenly browned, with no pink meat and juices that run clear. You may need to do this in batches. Move the chicken to a plate, cover with foil and leave to rest.
Meanwhile, spoon the juice from the oranges (2-3 tbsp) into a small bowl. Whisk in the red wine vinegar, 3 tbsp oil and the mustard. Season and set aside.
Add the remaining oil to the pan, then drop in the croutons and cook for 3-4 minutes, turning often, until golden and crisp. Mix the watercress, blueberries and chives in the bowl of oranges. Add the dressing, then toss. Slice the chicken, spoon over any resting juices, then toss into the salad or serve alongside.

Typical values per serving when made using specific products in recipe