Chargrilled chicken salad

4 skinless and boneless chicken breasts

10oz or 300g chiabatta bread chunks

10oz or 300g watercress

2 oranges

4 tbsp pine nuts

2 tbsp olive oil

And for the dressing:

1 tbsp balsamic vinegar

1 tsp wholegrain mustard

2 tsp runny honey

3 tbsp olive oil

sea salt

pepper

Preheat oven to 180 Celsius or 350 Fahrenheit.

Scatter bread chunks on a metal tray and drizzle half the oil and sprinkle some sea salt on top. Bake for 15 minutes and set aside.

Flatten the chicken with a meat mallet. Season with oil, salt and pepper. Cook on a hot griddle for 3 minutes on each side until cooked. Cut into strips

Mix the dressing ingredients and heat briefly in a small saucepan.

Peel the oranges and cut into discs. Mix these with the pin nuts, baked bread, watercress, chicken and dressing. Serve.