2 skinned chicken breasts
85g bag watercress
85g bag rocket
1 apple, cored and sliced and quartered, then each quarter cut in half (don't do this til Part 2)
1 tablespoon chopped fresh thyme
1 garlic clove
Extra virgin olive oil
preparation 5 mins • you cook for 12 mins •
Watch a 30 second preview of my cook-along video below
This is a great salad bursting with flavour. The mustardy marinade packs a punch and is offset by the sweetness of the apples. A sure fire winner for anyone who's counting the calories. This is a two part recipe. In part one we make the marinade. In part two we cook the chicken and prepare the salad.
Mortar & Pestle (or electric blender if you don't have one)
Bowl to marinade the chicken
Large mixing bowl for the salad
Small bowl or jar to make the dressing
Spoon to stir
Before you start, have your mortar and pestle out on your work surface, along with the mustard, thyme, garlic clove and olive oil. Have the chicken waiting in the wings (sorry for rubbish joke) then click here!
Before you start, preheat your grill to high (200c), have the chicken out, ready to go under the grill, all the other ingredients waiting on the work surface, then click here!