Chicken And Hazelnut Citrus Salad

1. 1

   Place the chicken between 2 pieces of cling wrap. Using a rolling pin, bash the chicken to flatten out into an even thickness.

2. 2

   In a bowl, add chicken and 3 tablespoon of balsamic vinegar. Allow to marinate while you start the salad.

3. 3

   Peel and segment one orange then slice up the segments into smaller pieces. Chop up the hazelnuts.

4. 4

   Place the chicken in a hot, lightly oiled pan and grill on both sides until cooked. This shouldn't take very long because you have flattened it out.

5. 5

   While the chicken is grilling, make the dressing: juice the remaining orange and pour into a sealable container with the oil and remaining 2 teaspoons of vinegar. Shake vigorously.

6. 6

   Remove chicken once cooked and let rest. In a bowl, add salad leaves, orange pieces and chopped hazelnuts. Slice chicken and add to the salad. Add as much dressing as desired.

7. 7

   You can make a larger salad if you like and serve it with the chicken breasts whole on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.