Breaded Chicken and Watercress Salad
Ready in 30 minutes
380g pack frozen essential Waitrose British Chicken Breast Steaks
2 x 100g bags watercress
4 essential Waitrose Tomatoes, diced
195g can essential Waitrose Sweetcorn, drained
2 tbsp olive oil
1 tbsp essential Waitrose White Wine Vinegar
1 tsp essential Waitrose English Mustard
1. Preheat the oven to 200oC, gas mark 6.
2. Place the chicken on a baking tray and bake for 25-28 minutes. Cut into thin slices.
3. Meanwhile, mix together the watercress, tomatoes and sweetcorn in a large serving bowl.
4. Whisk the oil, vinegar and mustard together and toss into the salad with the sliced chicken.
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