Save to your scrapbook
Breaded chicken and watercress salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This quick and easy recipe is really convenient - it uses frozen breaded chicken cooked straight from the freezer. Perfect as a stand-by meal.
380g pack 4 frozen essential Waitrose British Chicken Breast Steaks
2 x 100g bags Waitrose British Watercress
4 essential Waitrose British Tomatoes, diced
195g can essential Waitrose Sweetcorn, drained
2 tbsp olive oil
1 tbsp essential Waitrose White Wine Vinegar
1 tsp essential Waitrose English Mustard
1. Preheat the oven to 200˚C, gas mark 6. Place the chicken on a baking tray and bake for 25–28 minutes. Check the chicken is cooked through with no pink meat, then cut into thin slices.
2. Meanwhile, mix together the watercress, tomatoes and sweetcorn in a serving bowl.
3. Whisk the oil, vinegar and mustard together, season and toss into the salad with the chicken.
Typical values per serving:
This recipe was first published in May 2013.
Average user rating