CHICKEN AND BEETROOT SALAD

We’re always looking for new ways with chicken, and this sweet orange and earthy beetroot combo is a great way to brighten up your usual salad.

Hands-on time 20min. Cooking time 10min. Serves 4

◆ 500g (1lb 2oz) chicken breast ◆ 3tbsp olive oil ◆ 2 large oranges ◆ 1tbsp runny honey ◆ 1tsp white wine vinegar ◆ 250g (9oz) cooked beetroot, quartered ◆ 2tbsp finely chopped fresh chives ◆ 140g bag watercress, spinach and rocket mixed salad leaves

1 Put chicken breasts between two sheets of greaseproof paper and bash with a rolling pin until they are an even 1cm (½in) thick. Brush on both sides with 1tbsp oil and season. Heat a large griddle or frying pan over a medium heat and fry chicken until golden and cooked through, turning occasionally.

2 Meanwhile, segment oranges: put on a board and slice off the tops and bottoms. With a sharp knife, remove the peel and white pith, 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 2tbsp olive oil into the juice and season to taste.

3 In a serving bowl, mix together beetroot, chives, salad leaves and orange segments. Allow chicken to cool slightly, then slice into strips and add to the bowl. Toss through the dressing and serve with bread or brown rice, if you like.

PER SERVING 295cals, 33g protein, 9g fat (1g saturates), 17g carbs (17g total sugars), 5g fibre GH TIP Add brown rice if you want a more filling supper.