HONEY AND MUSTARD GLAZED CHICKEN SALAD WITH OLIVE OIL AND BALSAMIC DRESSING
Ingredients
- 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
Directions
- 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.
