Honey Mustard Chicken Salad
4 tbsp pinenuts (pignoli)
2 garlic cloves, crushed
3 tbsp runny honey
2 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp soy sauce
2 x 200g/7oz skinless chicken breasts, cut into strips
100g/3½oz rocket (arugula)
For the dressing
4 tbsp olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
1 Put the pinenuts in a foil-lined grill (broiling) pan and cook under a hot grill (broiler) for 1–2 minutes, until browned.
2 To make the marinade, put the garlic, honey, mustard, lemon juice and soy sauce in a bowl and mix together.
3 Add the chicken strips to the marinade and toss to coat thoroughly. Cover and chill in the refrigerator for 1 hour.
4 To make the dressing, whisk together all the ingredients in a bowl.
5 Arrange the chicken strips in a foil-lined grill (broiling)pan and cook under a hot grill, turning occasionally, for 5 minutes or until cooked through and browned.
6 Put the rocket in a bowl and add enough of the dressing to barely coat the leaves. Arrange a pile of rocket on four serving plates and stack the chicken strips on top. Sprinkle over the pine nuts and serve.