Ingredients
For the Chicken
For the Salad
For the Dressing
Method
This hearty and flavourful salad combines juicy honey mustard chicken with crisp mixed leaves, fresh vegetables, and a tangy honey mustard dressing. It's perfect as a satisfying lunch or light dinner.
Step 1: Marinate the Chicken
In a bowl, combine the honey, Dijon mustard, wholegrain mustard, olive oil, garlic powder, salt, and black pepper.
Add the chicken breast fillets and coat thoroughly.
Leave to marinate for 15 minutes.
Step 2: Cook the Chicken
Heat a large frying pan or grill pan over medium-high heat.
Cook the chicken for 6 to 7 minutes on each side, depending on thickness.
Ensure the chicken is fully cooked and reaches an internal temperature of 75°C.
Transfer to a plate and rest for 5 minutes.
Slice the chicken into strips.
Step 3: Prepare the Dressing
In a small bowl, combine:
2tbsp extra virgin olive oil
1tbsp Dijon mustard
1tbsp honey
1tbsp lemon juice
Add the salt and black pepper.
Whisk until smooth and emulsified.
Step 4: Prepare the Salad
Place the mixed salad leaves into a large serving bowl or platter.
Add the cherry tomatoes, cucumber, and red onion.
Arrange the avocado slices over the salad.
Step 5: Assemble the Salad
Place the sliced honey mustard chicken on top of the salad.
Sprinkle over the sunflower seeds.
Step 6: Dress and Serve
Drizzle the dressing evenly over the salad.
Toss lightly if desired, or serve as arranged.
Serve immediately.
Serving Suggestions
Serve with warm crusty bread or garlic flatbread.
Add 50g crumbled feta cheese for extra richness.
Replace sunflower seeds with toasted pumpkin seeds for added crunch.
Pair with a chilled sparkling water with lemon for a refreshing meal.
