Warm Honey Mustard Chicken Salad

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This warm chicken salad is quick to cook and assemble and makes a great lunch or dinner. The delicious dressing makes this salad irresistible.
Main Course, Salad
4
45 mins
5 mins
50 mins
Main Course, Salad
4
45 mins
5 mins
50 mins

Ingredients

Salad

\400 grams of chicken breast, cut into chunks
\2 tablespoons of olive oil
\1 clove of garlic, crushed
\1 tablespoon of wholegrain mustard
\1 tablespoon of honey
\1 130g packet of salad leaves
\1 avocado, cut into slices
\½ punnet of cherry tomatoes, cut in half
\½ red onion, thinly sliced
\salt
\black pepper

Dressing

\2 tablespoons of olive oil
\2 tablespoons of lemon juice
\2 tablespoons of yoghurt, low fat
\1 tablespoon of wholegrain mustard
\1 teaspoon of honey

Instructions

  1. Combine the olive oil, garlic, grainy mustard and honey in a bowl. Add the chopped skinless chicken breasts, season generously with salt & pepper and mix well. Cover and refrigerate for 30 minutes.
  2. Heat a splash of oil in a large nonstick frying pan over medium high heat. Add the chicken and cook for 5 minutes or until the chicken is golden, sticky and caramelised.
  3. To make the dressing, combine all ingredients in a screw top jar. Shake to combine. Alternatively whisk ingredients together in a small bowl.
  4. Place the lettuce, avocado, cherry tomatoes and red onion on a serving platter. Top with the chicken and any pan juices. Drizzle with the dressing and serve immediately.

Notes

Contains Meat. Egg Free.  Recipe credit: Tegel

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