Recipe for Sticky Chicken Salad with a honey mustard dressing – a great lunch time meal
100 g salad leaves
1/4 cucumber, sliced
100 g baby tomatoes, washed and halved
1/4 red onion, sliced
25 ml olive oil
20 ml lemon juice
1 tsp honey
2 tsp wholegrain or plain Dijon mustard
2 (250-300g) chicken breasts, deskinned and deboned
1 tsp olive oil
40 g Turkish apricots, sliced
2 Tbsp apricot jam
2 Tbsp Teriyaki or soy sauce
1 Tbsp sesame oil
40 g toasted almond flakes
Wash and cut the salad ingredients accordingly. Place on two separate plates and refrigerate.
Make the dressing:
Mix the olive oil and lemon juice together. Whisk in the honey and mustard. Continue whisking until it forms a smooth, slightly thick dressing.
Taste and adjust according to your palate – I like my dressings to be acidic and not too sweet.
Chop the chicken into bite sized pieces and set aside.
Heat a saucepan on the stove and add the olive oil. When the pan is hot add the chicken. Stir fry until beginning to brown, about 3 minutes, then add the sliced apricots.
Cook for a further 2 minutes and then add the apricot jam, the Teriyaki or soy sauce, and the sesame oil. Cook until the sauce begins to bubble, about 1 more minute.
Check that the chicken is cooked all the way through, and has no pink shades in the centre.
Spoon the cooked chicken and apricots over the prepared salad ingredients and sprinkle with the toasted almonds.
Drizzle over the dressing and serve.
Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson