Honey and mustard is such a simple and delicious combination that works very well with chicken and salad. Allow the chicken to marinade overnight so that the flavours really have a chance to develop. Use whatever salad vegetables you prefer, I like the combination shown below as it gives a good variety of colours and flavours that really makes you want to eat it. This salad is best served with either crusty bread or steamed new potatoes. The quantities shown in this recipe serve 2.

Ingredients

• 2 Chicken breasts, cut into strips
• Juice of 2 Lemons
• 1 tbsp Wholegrain mustard
• 2 tbsp Honey
• 3 tbsp Olive oil
• 2 tbsp Water
• 1/3 Cucumber, chopped
• 3 Spring onions, sliced
• 150g Cherry tomatoes, halved
• 1 Yellow pepper, chopped
• 4 Lettuce leaves, ripped
• 2 sticks Celery, sliced

Method

1. Mix 1 tbsp oil with half the lemon juice, the mustard, honey and water.
2. Cover the chicken pieces with the above mix and cover and chill.
3. Mix the salad vegetables and cover with the remaining lemon juice and oil.
4. Fry the chicken strips, reserving the excess marinade, until the chicken is cooked through.
5. Add the reserved marinade to the pan and reduce.
6. Divide the salad between the serving dishes and sprinkle the chicken pieces and sauce over the top.