Mustard Chicken and beetroot salad

* INGREDIENTS

- 4 skinless, boneless chicken thigh fillets
- 2 oranges
- 2 tbsp dijon mustard
- 1 tbsp olive oil
- 140g bag spinach, rocket and beetroot, cut into wedges

* METHOD

1.  Put the chicken between two sheets of parchment paper or cling film and bash with a rolling pin to flatten. Great the rind from 1/2 orange and mix with the mustard, 2 tsp oil and plenty of seasoning. Add the chicken and stir well.
2. Heat a griddle or frying pan and cook the chicken for 5-6 minutes on each side, until cooked trough. Put on plate to rest while you assemble the salad. Tip the salad leaves into a bowl. Peel and slice the orange juice over the leaves, add the orange slice with 1 tsp oil and toss together. Add the beetroot, and then serve.