honey mustard chicken with slaw
How to make honey mustard chicken with slaw recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
3 tablespoons clear honey
2 tablespoons wholegrain mustard
1 tablespoon Worcestershire sauce
1 tablespoon dark soy sauce
625 g (1¼ lb) chicken mini-fillets
mixed leaf salad, to serve
Coleslaw
½ red cabbage, shredded
½ small red onion, thinly sliced
1 large carrot, coarsely grated
4–6 tablespoons ready-made Caesar dressing
Method:
Put the honey, mustard, Worcestershire sauce and soy sauce in a large bowl and mix to combine. Tip in the chicken fillets and toss until the chicken is well coated in the glaze.
Scrape the chicken into a foil-lined roasting tin, spread out over the base and then place in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes, turning once, until cooked through.
Meanwhile, make the coleslaw. Combine the cabbage, red onion and carrot in a large bowl, then mix with 4–6 tablespoons of the Caesar dressing, depending on the consistency desired.
Serve the glazed fillets on top of a mixed leaf salad together with the coleslaw.
For honey & mustard chicken slaw salad:
Make a honey and mustard dressing by combining 1 tablespoon honey, 1 tablespoon wholegrain mustard, 1½ tablespoons Worcestershire sauce, 2 teaspoons dark soy sauce and 2–3 tablespoons freshly squeezed orange juice in a jug or bowl.
In a large bowl, toss together 400 g (13 oz) ready-cooked chicken mini-fillets, ½ shredded red cabbage, ½ thinly sliced small red onion and 1 coarsely grated large carrot.
Arrange the chicken and cabbage salad on serving plates, scatter with 150 g (5 oz) ready-made croutons and drizzle over the dressing. Serve immediately. Total cooking time 10 minutes.
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| honey mustard chicken with slaw |
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