Categories
Bowls Chicken Comfort Food Recipes Salads

Honey and mustard chicken salad

Honey and mustard chicken, roasted new potatoes with rosemary and sea salt, green salad and yogurt dressing

About 12 years ago (before kids) this was one of my go-to midweek summer dishes. We were living in London and particularly after a long day and sweaty commute home this was easy to rustle up and full of different flavours.

The current warm weather reminded me of the dish and I had to make it again.

The chicken is quickly marinated, then grilled and served with baked new potatoes, a salad and a yogurt dressing.

It’s currently a firm favourite again in our house.

Ingredients (for four)

  • 3 large chicken breasts

Marinade

  • 1tbsp honey
  • 1 tbsp mustard
  • 1 tbsp orange juice
  • 2 tbsp rapeseed oil.

Potatoes

  • 1kg new potatoes
  • 1 sprig rosemary
  • 2 cloves of garlic
  • 1 tsp sea salt

Salad

  • 1 lettuce or a bag of salad
  • 1/4 cucumber
  • 1 avocado
  • 6 radishes

The dressing

  • 2 tbsp yogurt
  • 2 tbsp olive oil
  • half a lime
  • 5 chopped basil leaves.

How to make the meal

Start by making the marinade by adding all the ingredients to a tuberware or bowl and whisk together.

Then trim the chicken and place on a chopping board. Cover with cling film and bash to an even thickness with either a mortar or rolling pin. Add the chicken to the marinade, coat, cover and leave for 15 mins to 2 hours.

An hour before you want or eat start making the potatoes. First switch the oven on at 200c, then cut the potatoes into halves or quarters, depending on their size. They should all be bite size. Place in a roasting tray, then finely chop the rosemary leaves add this to the tray and then grate the garlic over the top. Sprinkle with the sea salt and add 2 tbsp rapeseed oil. Mix together and add to the oven.

To make the dressing put the yogurt, olive oil, half a lime and 5 chopped basil leaves into a ramekin and mix together. Then out to one side.

After 20 mins turn the potatoes and put the grill on to warm up. Once warm put the chicken under the grill, as close to the top as possible so it chars nicely. Prep the salad and turn the chicken after 5 minutes.

When preparing the salad make a nice pile of leaves then add the basil and finely sliced cucumber and radishes on top, mix with your hands and add to the plates or bowls. You’re looking for about half the bowl to be salad. Arrange the avocado on top.

Once the chicken is ready slice and add with the potatoes to the bowl, tucking it into the gaps.

Then drizzle the dressing over the potatoes and salad. Tuck in with a burn of everything on your fork.