Zingy Arugula And Blood Orange Salad

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  Step 1

  Butterfly the chicken breast, and fry over a medium heat until cooked through, and crisped on the outsides. Leave to rest whilst you prepare the other ingredients.

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  Step 2

  Whilst the chicken is cooking, boil a kettle full of water, and thinly slice your onion. Place the onion in a sieve or colander, and pour over the boiled water, to gently cook the onion slices. Leave to drain and cool.

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  Step 3

  To make the dressing, zest a teaspoon’s worth of orange zest, and add it to your mustard, vinegar and olive oil into a small dish, and mix well to combine. Add a little salt and sugar to taste, to balance out the acidity.

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  Step 4

  Peel the orange using a knife, ensuring that all the skin and pith is removed. Cut the orange in half, and slice into thin half-circles.

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  Step 5

  Divide the arugula between two dinner bowls. Roughly tear both the mint leaves and the mozzarella, and sprinkle them over the leaves along with the cooled onion and orange slices.

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  Step 6

  Top the salad with thin slices of the cooled chicken and a generous drizzle of your zesty dressing, and serve immediately.

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