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
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.
Place onto a large serving plate and serve.