Honey and mustard glazed chicken salad with pine nuts and goats cheese Recipe

Honey and mustard glazed chicken salad with pine nuts and goats cheese Recipe

  • 1 large chicken breast, skinned and sliced into strips
  • 2 tbsp clear honey
  • 2 tsp grain mustard
  • 140g/5oz goats' cheese
  • 110g/4oz toasted pine nuts
  • bunch of rocket
  • balsamic vinegar
  • olive oil
  • salt and freshly ground pepper
  1. Mix together the honey and grain mustard in a bowl, add the skinless, sliced chicken strips and make sure the chicken is well coated.
  2. Place the chicken strips in a hot char-grill pan and cook for 3-4 minutes on each side.
  3. Mix together one part balsamic vinegar, with 2 parts olive oil and some salt and pepper, dress the rocket leaves with the dressing.
  4. Place the rocket in the centre of the plate.
  5. Stack the chicken strips on top of the salad leaves, crumble the goat's cheese over the top and sprinkle with toasted pine nuts.
  6. Drizzle some honey around the outside of the salad and serve.
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