Chicken, Watercress & Orange Sandwiches

This fresh, summery filling tastes best in seeded or brown rolls and bread. Marinate your chicken for at least 1 hour before grilling or barbecuing to enhance its succulence and flavour.


Genius Seeded Brown Farmhouse Loaf

Butter for spreading

1 large skinless boneless chicken breast, sliced through lengthways

For the marinade:
2 tbsp extra virgin olive oil

Zest and juice of 1 orange

1 large garlic clove, crushed

2 grinds of black pepper

For the salad garnish:
Handful watercress

1 medium orange, peeled & sliced into thin rounds

1 spring onion, finely sliced

4 mint leaves, finely chopped

1 tbsp extra virgin olive oil

Pinch of salt and 2 grinds of black pepper


  • 15 mins prep, 10 mins cooking
  • 2 sandwiches
  1. Blend the marinade ingredients together in a bowl large enough to hold a chicken breast

  2. Place the chicken breast in the bowl, and coat with the marinade. Cover and leave to marinate in the fridge for at least 30 minutes

  3. Preheat the grill

  4. Meanwhile, toss the watercress, orange, spring onion & mint with the olive oil in a large bowl. Season with salt and pepper and toss again. Set aside

  5. Remove the chicken from the fridge and lift out of the marinade. Place on a baking sheet and grill for 3 mins on each side, or until lightly charred and cooked through, brushing with the marinade at least one on each side

  6. Thickly slice the chicken and arrange on the base of the bread slices

  7. Place a small handful of the salad on top of the chicken, gently press the top slices in place and serve immediately