Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Spanish chicken and orange salad recipe

Spanish chicken and orange salad recipe

7 ratings

This Spanish-inspired chicken recipe makes a great summer salad. Juicy, griddled chicken sits on a zesty orange and chilli-dressed green salad, all served with a classic Spanish side of garlic-rubbed tomato bread. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 370 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 300g pack chicken breast fillets, halved widthways
  • 3½ tbsp olive oil
  • ½ tsp smoked paprika
  • 2 oranges, zested, peeled and sliced into rounds
  • ½ tbsp white wine vinegar
  • 1 tsp clear honey
  • 120g bag mixed leaf salad
  • ½ cucumber, halved and finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 1 white baton, sliced into 8 rounds
  • 4 garlic cloves, peeled
  • 4 loose vine tomatoes (about 320g)

Each serving contains

  • Energy

    1560kj
    370kcal     19%

  • Fat

    12g 17%

  • Saturates

    2g 9%

  • Sugars

    12g 13%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 41.3g Protein 25.1g Fibre 5g

Method

  1. Preheat the grill and a griddle pan to medium-high. Put the chicken breasts between 2 sheets of clingfilm and bash with a rolling pin to an even thickness. Coat the chicken in ½ tbsp oil and the paprika. Griddle for 5 mins each side or until cooked through, then remove from the pan, cover with foil and set aside to rest.
  2. Meanwhile, whisk half the orange zest with 2 tbsp olive oil, the vinegar and honey. Season and set aside. Divide the salad leaves between 4 plates. Top with the orange slices, cucumber and chilli.
  3. Toast both sides of the bread under the grill until golden. Drizzle with the remaining olive oil, then rub with the garlic cloves. Halve the tomatoes and grate coarsely until you are only left with the skin. Discard the skin, then spoon the flesh onto the toasts; season to taste.
  4. Slice the chicken and place on top of the salad. Drizzle with the orange dressing, scatter with the reserved orange zest and serve with the tomato bread.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.