Pan-fried chicken, orange and radicchio salad

Author: Vikki Moursellas

Photographer: Steve Brown

Crunchy radicchio, juicy orange segments and pan-fried chicken make this a protein-packed summer salad.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 medium chicken breasts, fat trimmed
½ radicchio, leaves washed and torn
1 orange, segmented
¹⁄³ cup roasted hazelnuts, roughly chopped
½ bunch basil, leaves picked

Orange dressing
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons orange juice
1 teaspoon Dijon mustard

Instructions

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1 Preheat oven to 200°C. Spray a large frying pan with olive oil and cook chicken over high heat for 3 minutes each side until golden brown. Transfer to the oven and cook for 15 minutes. Remove from oven and leave to rest.

2 To make the orange dressing, place all ingredients into a jar, cover and shake well.

3 To serve the salad, lay the radicchio leaves in a serving bowl. Slice chicken and place on top, then
add orange segments and hazelnuts. Drizzle orange dressing over salad and top with basil leaves.

HFG tip

This is also lovely served with grilled prawns. Hazelnuts can be replaced with almonds.

Nutrition Info (per serve)

Calories 310 cal

Kilojoules 1300 kJ

Protein 30 g

Total fat 18 g

Saturated fat 2.4 g

Carbohydrates 6 g

Sugar 5 g

Dietary fibre 3 g

Sodium 82 mg

Calcium 46 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.