Saffron chicken & herb salad

This colourful salad is a surprising and extraordinary combination. I thought nothing beats my personal favourites (ROASTED CAULIFLOWER & HAZELNUT SALAD and the MANGO AND CURRIED CHICKPEA SALAD)  but this one is really outstanding: the most tasty and refreshing I have ever tried/created. 

INGREDIENTS (serves 3)

1 orange 

50g honey 

1/2 tsp saffron threads 

1 tbsp white wine vinegar 

about 300ml water 

0.5 kg skinless chicken breast 

2 tbsp olive oil 

1 fennel bulb, thinly sliced 

15g picked coriander leaves 

15g picked basil leaves, torn 

10g picked mint leaves, torn 

2 tbsp lemon juice 

1 red chilli, thinly sliced 

1 garlic clove, crushed 

salt and black pepper

METHOD:

1. Trim and discard 1cm off the top and bottom of the orange and cut it into 12 wedges, keeping the skin on. Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to the boil and simmer gently for about 40-50min.  At the end you should be left with soft orange and about 50ml of thick syrup; add water during the cooking if the liquid gets very low. 

2. When the oranges cool down enough to handle, remove the skin of 6 wedges (you don’t need these) and keep the skin on the other six. Use a food processor to blitz the orange wedges, the syrup and the crushed garlic into a smooth, runny paste; again, add a little water if needed. 

3. Mix the chicken breast with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan. Sear for about 2 minutes on each side then reduce the heat and leave the breasts there until they are just cooked. Then remove from the heat and leave to cool.

4. Once the chicken is cool enough to handle but still warm, tear it with your hands into rough pieces. Place in a large mixing bowl, pour over half of the orange paste and stir well. (I love this paste so I pour over the full amount :-)) Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.