Just because it’s cold out doesn’t mean you have to get rid of those salad greens. Vamp them up with nutty, citrusy flavours instead. Serve it on the side with our succulent honey-grilled chicken.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 chicken breasts
¼ cup olive oil, plus extra to grill
Salt and black pepper
3 tbsp honey
3 oranges (2 peeled and segmented, 1 juiced)
2 grapefruit, peeled and segmented
50g mixed baby salad leaves
100g pistachios, toasted and chopped
Juice of ½ lemon
1 tsp mustard

METHOD
1. Heat a griddle pan. Meanwhile, rub the chicken breasts with a little oil, salt and pepper.
2. Grill the chicken on both sides until just cooked, about 15 minutes, adding the honey towards the end. Remove the chicken from the pan and allow it to cool for 5 minutes, then slice it thinly.
3. Place the orange segments, grapefruit segments and salad leaves in a serving bowl. Toss to mix everything, then top with the sliced chicken and scatter with the pistachios.
4. To make the dressing, place the orange juice, lemon juice, mustard, ¼ cup olive oil, and a little salt and pepper in a jar. Shake well to mix.
5. Pour the dressing over the salad and serve.

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