Seared chicken with orange & blueberry salad and croutons

Step by Step

Step 1

Cut the top and bottom off 1 orange with a small, serrated knife, then sit it upright on a chopping board. Slice the skin away vertically, taking all the pith with it. Slice the orange into thin rounds and transfer to a large bowl. Repeat with the rest, then set aside. Squeeze in the juice from any flesh attached to the skins.

Step 2

Bash the chicken fillets between sheets of baking parchment, until 1-2cm thick. Season well. Heat a large frying pan over a high heat and add 1 tbsp oil. When the oil is shimmering, fry the chicken for 2 minutes on each side, pressing down until evenly browned, with no pink meat and juices that run clear. You may need to do this in batches. Move the chicken to a plate, cover with foil and leave to rest.

Step 3

Meanwhile, spoon the juice from the oranges (2-3 tbsp) into a small bowl. Whisk in the red wine vinegar, 3 tbsp oil and the mustard. Season and set aside.

Step 4

Add the remaining oil to the pan, then drop in the croutons and cook for 3-4 minutes, turning often, until golden and crisp. Mix the watercress, blueberries and chives in the bowl of oranges. Add the dressing, then toss. Slice the chicken, spoon over any resting juices, then toss into the salad or serve alongside.