Make this salad in seconds - it's a great starter or main course, and a great way to use up left over roast chicken.


  • 2 large bunches of watercress

  • 4 medium oranges, peeled and cut into segments

  • 100g / 3½ oz pitted black olives (optional)

  • 14lb cooked chicken meat

  • Dressing

  • 2 tbsp honey

  • 2 tbsp extra virgin olive oil

  • 1 tbsp white wine vinegar

  • 1tbsp grain mustard

  • Salt and freshly ground pepper


  • 1.

    Simply arrange the watercress and the orange segments on a plate.

  • 2.

    Scatter over the olives. Rip up the chicken and place on top.

  • 3.

    Mix together the dressing ingredients, season and drizzle over the salad.

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