chicken salad

Honey and mustard glazed chicken salad.

4 tbsp olive oil
½ chicken breast, skin removed, sliced into strips
½ red onion, sliced into thin wedges
2 tbsp clear honey
1 tbsp Dijon mustard
85g/3½oz fresh rocket leaves
balsamic vinegar, for drizzling

chicken salad

Heat two tablespoons of the olive oil in a frying pan. Fry the chicken for 5-6 minutes, until golden-brown and cooked through, and then transfer to a plate.

Fry the onion in the pan until soft.

Mix the honey and mustard together in a large bowl. Add the rocket to the bowl along with the chicken and onion. Toss together and drizzle with a little balsamic vinegar.

Place onto a large serving plate and serve.


Source: Spar