For chargrilled chicken salad, you will need:

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.