Honey and mustard-glazed chicken salad with pine nuts
(from Elyce123’s recipe box)
Source: delicious. June 2004
Prep time: 10 minutes
Cook time: 5 minutes
Serves 2 people
Categories: June
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp clear honey, plus 1 tsp extra
- 2 tsp wholegrain mustard
- 1 large skinless chicken breast fillet, cut into strips
- olive oil, for brushing
- 50g rocket leaves
- 100g goat's cheese (such as a crottin)
- 50g pine nuts, dry toasted in a pan
Directions
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Place the extra-virgin olive oil in a bowl with the vinegar and season to taste. Whisk until well combined.
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Heat a heavy-based griddle pan. Place the honey in a bowl and whisk in the mustard. Add the chicken and turn to coat. Brush the heated griddle pan with olive oil and add the chicken. Cook for 2-3 minutes on each side or until cooked and lightly charred.
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Place the rocket in a bowl and add enough of the dressing to barely coat the leaves. Arrange small mounds on each plate. Stack the chicken strips on top and crumble over the cheese. Scatter with the cooled pine nuts and drizzle with the extra honey.