Mustard Griddled Chicken Beetroot Orange Salad Recipes

MUSTARD GRIDDLED CHICKEN, BEETROOT & ORANGE SALAD

Mustard griddled chicken, beetroot & orange salad image

The mixture of sweet and earthy flavours in this main meal salad makes it a satisfying (and superhealthy) supper

Provided by Good Food team

Time 30m

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken thighs
2 oranges
2 tbsp Dijon mustard
1 tbsp olive oil
140g bag spinach , rocket & watercress salad
4 vacuum-packed cooked beetroot , cut into wedges

Steps:

Put the chicken between 2 sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the zest from ½ orange and mix in a bowl with the mustard, 2 tsp oil and plenty of seasoning. Add the chicken and stir well.
Heat a griddle or frying pan and cook the chicken for 5-6 mins on each side until cooked through. Place on a plate to rest while you assemble the salad.
Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch any juices. Pour the orange juice over the leaves, add the slices with 1tsp oil and toss together. Add the beetroot, then slice the chicken and add to the salad along with any resting juices. Divide everything between plates and serve.

Nutrition Facts : Calories 205 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.09 milligram of sodium

ORANGE-MUSTARD GRILLED CHICKEN

Orange-Mustard Grilled Chicken image

Make and share this Orange-Mustard Grilled Chicken recipe from Food.com.

Provided by Becca Bricker

Categories Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup carbonated lemon-lime beverage
1/4 cup orange juice
1/4 cup Dijon mustard
1/4 cup reduced sodium soy sauce
3 tablespoons honey
2 tablespoons gingerroot, minced
6 boneless skinless chicken breasts (4 oz each)

Steps:

In a small bowl, combine the first six ingredients; mix well. Pour 3/4 C of the mixture into a large resealable bag; add the chicken. Seal bag and turn to coat. Refrigerate for 45 minutes. Also refrigerate remaining marinade for basting.
Coat grill rack with non-stick spray then start the grill. Drain and discard marinade from chicken. Grill chicken over medium heat 5-6 minutes per side or until juices run clear, basting with remaining marinade.

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