Make this salad in seconds - it's a great starter or main course, and a great way to use up leftover roast chicken.
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A wodge of this is guaranteed to brighten up a dreary autumn morning or afternoon. It's especially delicious with Earl Grey tea.
HOW TO PREPARE
Serves 2. Cooking time is short.
2 large bunches of watercress 4 medium oranges, peeled and cut into segments 100g / 3½ oz pitted black olives (optional) 14lb cooked chicken meat
Dressing
2 tbsp honey 2 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1blspn grain mustard Salt and freshly ground pepper
Recipe continues
Simply arrange the watercress and the orange segments on a plate. Scatter over the olives. Rip up the chicken and place on top. Mix together the dressing ingredients, season and drizzle over the salad.
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