I won’t lie, the hero of this dish really is the marinated chicken, it doesn’t take a genius to make a nice bed of salad! However, this did give me the chance to test out my new mandolin and make it all look pretty!
Honey and mustard is a classic combination, tangy and sweet. My marinade leaves you with a really nice thick coating once the chicken is cooked. This is dead easy to put together, I made a bigger batch and had it as easy lunches throughout the week.
This recipe will serve two as a hearty lunch, or you could make a big bowl as a centre piece of dinner and let everyone tuck in.
P.S. DO NOT GET DRUNK BEFORE USING A MANDOLIN, even I wasn’t that stupid!
For the chicken:
- 400g diced chicken breast
- 50ml olive oil
- 3 tbsp wholegrain mustard
- 3 tbsp clear honey
- 1 garlic clove (finely chopped)
- juice of 1/2 lemon
For the salad (obviously you can use anything you want!)
- Few big handfuls of baby spinach
- 8 radishes
- 1 red pepper
- 1 yellow pepper
- 1/2 cucumber
- 1/2 courgette
- handful of walnut halves
- vine cherry tomatoes
In a bowl, mix together the olive oil, mustard, honey, garlic and lemon juice. Combine well. Add in the chicken pieces and insure they are well covered in the mixture. Cover in cling film and put in the fridge for 2-4 hours to let the flavours develop.
I used a mandolin to slice the salad ingredients, it looks pretty on the final plate, but of course you can just use a knife. I placed a layer of spinach at the bottom and the layered up the cucumber, radishes and peppers, I sliced the courgettes lengthways to create ribbons (very on trend right now!) and then sprinkled the walnuts over the top to bring in some extra texture.
When you are ready to cook the chicken, heat a large frying pan on a medium-high heat. No need to add any oil. Place the chicken and all of the marinade into the pan and cook for around 10 minutes until the chicken is ready. Keep stirring so that the honey doesn’t stick to the pan.
Place the chicken on top of the salad and serve up.