Special Diet

Honey and Mustard Chicken Salad

cook 20 mins
Tags: Gluten free
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon clear honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 3 skinless chicken breasts
  • 2 tablespoons pumpkin seeds
  • 75 g (3 oz) watercress
  • 25 g (1 oz) rocket
  • 200 g (7 oz) frozen peas, thawed
  • 1 large avocado, peeled, stoned and cut into slices
  • In a small bowl, whisk together the olive oil, honey, mustard and lemon juice to make a dressing.
  • Place the chicken breasts on a foil-lined baking sheet. Cook under a preheated hot grill for 5–6 minutes on each side, until cooked through.
  • Meanwhile, heat a small frying pan over a medium heat, add the pumpkin seeds and dry-roast until golden, stirring frequently.
  • Toss together the watercress and rocket and divide between 4 plates.
  • Slice the chicken diagonally and divide between the plates of salad leaves. Scatter over the peas, avocado and pumpkin seeds, pour over the dressing and serve immediately.
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