Chicken, orange and baby spinach is a triple-win combination and makes an uncomplicated al fresco meal. Serve this salad at room temperature with a good bread and plenty of ice cold chardonnay.
6 skinless chicken breasts (or one per person)
200g baby spinach
3 oranges, cut into segments
Sauce:
15ml garlic salt
15ml parsley, chopped
30ml brown sugar
30ml orange juice
the rind of one orange, pith removed and sliced into very thin strips
15ml lemon juice
60ml orange marmelade (or apricot jam)
Add all the ingredients for the sauce to a small saucepan and bring it to a simmer while stirring.
Once the sauce simmers, turn the heat slightly lower and allow the sauce to cook gently for 5 minutes. Do not leave the sauce!
Remove from the heat.
Put a large heavy griddle pan (with a lid) onto high heat. Leave the lid off for now.
Sear the chicken breasts for 2 minutes per side, making sure you get a good caramelisation on them and then turn the heat down to medium.
Pour the sauce over the chicken, put on the lid and allow the chicken to cook until done. About 15 - 20 minutes.
Turn off the heat but leave the chicken in the sauce to cool.
Arrange the spinach leaves and orange segments on a serving platter.
Slice each chicken breast on the diagonal and arrange on the spinach and orange.
Drizzle the cooled sauce onto the salad.
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