honey and mustard chicken salad
How to make honey and mustard chicken salad recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
3 tablespoons extra virgin olive oil
1 teaspoon clear honey
1 teaspoon Dijon mustard
1 teaspoon lemon juice
3 skinless, boneless chicken breasts
2 tablespoons pumpkin seeds
75 g (3 oz) watercress
25 g (1 oz) rocket leaves
200 g (7 oz) frozen peas, thawed
1 large avocado, stoned, peeled, stoned and cut into slices
Method:
Whisk together the olive oil, honey, mustard and lemon juice in a small bowl to make a dressing.
Place the chicken breasts on a foil-lined baking sheet. Cook under a preheated hot grill for 5–6 minutes on each side or until cooked through. Meanwhile, heat a small nonstick frying pan over a medium heat, add the pumpkin seeds and dry-fry until golden, stirring frequently. Remove from the pan and set aside.
Toss together the watercress and rocket and divide between 4 plates. Slice the chicken diagonally and divide between the plates of salad leaves. Scatter over the peas, avocado and pumpkin seeds, pour over the dressing and serve immediately.
For chicken, avocado, watercress & mustard sandwiches:
Spread 4 slices of bread with 1 teaspoon wholegrain mustard. Divide 25 g (1 oz) watercress between the slices of bread, then top with 2 sliced honey-roasted chicken breasts and 1 large stoned, peeled and sliced avocado. Top with 4 more slices of bread to make 4 sandwiches. Total cooking time 10 minutes.
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| honey and mustard chicken salad |
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