Honey Mustard Chicken Salad

Honey & mustard are classic flavours together. The marinade doubles as a dressing & only takes a few minutes to mix together.

TIP: This is already a quick and easy salad to put together, however you can make the marinade and marinate the chicken overnight to save even more time.

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

150 grams of chicken breast, thinly sliced

100 grams of cos lettuce or any preferred salad leaves

1 small cucumber, peeled into ribbons

1 long green shallot/scallion, finely sliced

6 grape or cherry tomatoes, halved

1/4 avocado, sliced

Marinade & Dressing

1 tablespoon of raw honey

1 tablespoon of wholegrain mustard

2 teaspoons of dijon mustard

2 teaspoons of extra virgin olive oil

1 small clove of garlic, grated or minced

Pinch of sea salt

Method

Combine all the marinade ingredients together in a bowl.

Use approx. 2/3 of the marinade to marinate the chicken slices. Mix together well & set aside. The remaining 1/3 of the marinade is to dress the salad, keep it separate from the raw chicken.

While the chicken is marinating prepare all of your salad ingredients & place into a bowl.

Heat a fry pan to a medium heat and cook the chicken for a minute or 2 on each side until cooked through.

Dress the salad with the remaining dressing & top with the cooked chicken.

Calories: 497
Protein: 39.5
Carbs: 27.8
Fibre: 5.8
Fat: 22.9

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