| Servings | serves |
Ingredients
- 300 grams Chicken Breast Fillet trimmed
- 1 teaspoon Sumac
- 50 grams Baby Spinach Leaves
- 2 Oranges segmented, juice reserved
- 1 Stalk Celery trimmed and thinly sliced
- 2 teaspoons Extra Virgin Olive Oil
- 1/2 clove Garlic Cloves crushed
- 2 tablespoons Almonds chopped
Ingredients
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Instructions
- Preheat a char-grill pan on medium. Lightly spray the chicken with oil and sprinkle with the sumac. Cook for 8 - 10 minutes or until lightly charred and cooked through.
- Meanwhile, arrange the spinach, orange segments and celery on a serving plate. Combine 2 teaspoons of the reserved orange juice with the oil and garlic in a small bowl.
- Thickly slice the chicken and add to the salad. Sprinkle with the almonds and drizzle the dressing over to serve.
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