Honey and mustard glazed chicken salad with olive oil and balsamic dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook
Method
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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.
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Fry the onion in the pan until soft.
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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.
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Place onto a large serving plate and serve.
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
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