Chicken and Hazelnut Citrus Salad

Place the chicken between 2 pieces of cling wrap. Using a rolling pin, bash the chicken to flatten out into an even thickness.

In a bowl, add chicken and 3 tablespoon of balsamic vinegar. Allow to marinate while you start the salad.

Peel and segment one orange then slice up the segments into smaller pieces. Chop up the hazelnuts.

Place the chicken in a hot, lightly oiled pan and grill on both sides until cooked. This shouldn’t take very long because you have flattened it out.

While the chicken is grilling, make the dressing: juice the remaining orange and pour into a sealable container with the oil and remaining 2 teaspoons of vinegar. Shake vigorously.

Remove chicken once cooked and let rest. In a bowl, add salad leaves, orange pieces and chopped hazelnuts. Slice chicken and add to the salad. Add as much dressing as desired.

You can make a larger salad if you like and serve it with the chicken breasts whole on the side.