Ingredients

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

Method

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.

Recipe kindly supplied by