Sticky honey and orange glazed chicken salad

Tasty and delicious, this summery salad is piled high with seasonal leaves and vegetables. The chicken is moist and full of flavour, a perfect companion for the Asian-inspired marinade and zesty dressing, says Miranda Gore Browne

Ingredients

• 3 chicken breasts (600g)
•  60g rocket leaves
• 1 heart of Romaine lettuce
• 3 carrots, coarsely grated (200g)
• 4 spring onions, finely chopped
• ½ a courgette, cut into thin sticks
• 250g thin green beans, cooked until tender

For the dressing base:

• Orange zest and juice
• Lemon zest and juice
• 1 tbsp honey
• 1 tbsp sweet chilli sauce
• 1 tbsp dark soy sauce
• 1 tbsp rapeseed oil

For the dressing:

• Add to the dressing base:
• 2 tbsp cider vinegar
• 1 tbsp crunchy peanut butter
• 4 tbsp rapeseed oil
• mix well and shake to combine
•  
• 100g blanched hazelnuts, toasted and lightly crushed

You will need

• A grater, a large serving bowl, jam jar, jug, and tin foil

Method

1. Juice and zest the orange and the lemon.
2. Put the chicken breasts into an oven proof dish and pour over half the lemon and orange juice, drizzle over the oil, cover with foil and put into the oven to bake at 180 degrees for about
   30 minutes.
3. Put the lemon and orange zest into a jug with the juice, soy sauce, honey and sweet chilli. Stir well and then take out 2 tablespoons and put into a jam jar to make the dressing base. Put the rest to one side, this will be poured over the chicken for the last bit of its cooking time.
4. After about 30 minutes, take the chicken out of the oven, slash each piece a few times, then spoon over the juices and most of the marinade. Cover again with the foil and put back into the oven to bake for a further 10 minutes. Take off the foil, baste again and put back into the oven for a final five minutes.
5. Shred the romaine heart lettuce, grate the carrot, cook the green beans for a few minutes and finely slice the courgettes. Put everything into a large serving bowl or dish.
6. Combine the dressing ingredients of cider vinegar, crunchy peanut butter and rapeseed oil in the jam jar with the dressing base and shake well. Toss half the dressing over the salad.
7. Take the chicken out of the oven, leave to cool a little, then thinly slice across each piece. Pile the chicken on top of the salad, slosh over the rest of the dressing and the chopped spring onions and sprinkle over the hazelnuts.
8. Best eaten when the chicken is still warm.