SW recipe: chicken, watercress and orange pasta salad

Serve 4 Ready at about 1 hour


4 skinless and boneless chicken breasts

1 sprigs of fresh oregano, leaves picked,

5 garlic cloves, bashed in their skins

3 medium oranges, 1 whole, and 2peeled, pith removed and sliced into segments

16 almonds, roughly chopped

300g dried farfalle pasta

25g pack fresh basil, leaves picked

100g watercress

8 green olives, pitted And roughly chopped

2 tbsp cider vinegar


1 Preheat your oven to 200°C/fan 180°C gas 6, Put the chicken, half the oregano and the garlic in the middle of a large piece of foil big enough to wrap around the chicken. Grate over the zest from the whole orange, cut 2 thick slices from it and add to the chicken. Set the remaining orange aside. Season with some freshly ground black pepper.

2 Loosely wrap chicken up in the foil to form a parcel. Bake for 30 minutes, then allow to cool  in the foil for 10 minutes.

3 While the chicken is cooking, put the almonds on a non-stick baking tray and bake for 5 minutes until toasted. Set aside to cool. Cook the pasta according to the pack instructions, then drain.

4 Discard the garlic and orange slices from the chicken parcel. then shred the chicken, using 2 forks. into a bowl. Add the juices and oregano from the foil, Toss through the pasta with the remaining oregano, the almonds, orange segments, basil, watercress and olives. Squeeze over the juice from the remaining orange and sprinkle over the cider vinegar. Add a twist of black pepper and divide the salad between 4 plates to serve.
Syn per serving: 2 -1/2

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