Juice and zest 2 of the oranges, combine with the lemon oil, garlic and horseradish then pour over the sliced chicken breast and marinate for about 1 hour.
Place cherry tomatoes on to a hot grill plate. Grill until slightly blistered.
In a large bowl, combine the lettuce, grilled tomatoes, spring onions and celery. Splash in some lemon oil and a splash of orange juice and mix through and spread over a serving platter.
Place the marinated chicken on the hot grill plate. Grill for around 5-7 minutes, then turn and repeat on the other side. Cut on a diagonal and place over the salad with the blanched asparagus.
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