Chicken Salad With Mustard Dressing

• 1 tbsp orange juice
• 1 tsp ground coriander
• 1 clove garlic, crushed
• 1/2 tsp mild paprika
• 12 oz boneless skinless chicken breasts
• 8 oz arugula
• 4 oz watercress
• 1/2 cup roasted red pepper strips
• 1/2 small avocado, thinly sliced
• 1 tbsp pine nuts, toasted
• None None FOR THE MUSTARD DRESSING
• 2 tbsp orange juice
• 1 tbsp wholegrain mustard
• 2 tsp vegetable oil

1. Combine orange juice, coriander, garlic and paprika in a shallow dish. Add chicken, tossing to coat; season to taste. Set aside.
2. Gently toss arugula, watercress, peppers and avocado in a large bowl.
3. Preheat a grill pan on high heat. Cook chicken for 2-3 mins each side, until cooked through. Slice thickly.
4. Meanwhile, for the mustard dressing, whisk all ingredients in a small bowl.
5. Arrange chicken and salad on plates. Drizzle with mustard dressing; sprinkle with pine nuts.

orange juice, ground coriander, clove garlic, paprika, chicken breasts, arugula, watercress, pepper, avocado, nuts, dressing, orange juice, wholegrain mustard, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/36686 (may not work)