Hon­eyed chicken and potato salad

Rutherglen Reformer - - Special Feature -

8 ProPoints val­ues

Char­grill 100g skin­less mini chicken breast fil­lets.

Mean­while cook 100g new pota­toes (halved if large).

Chop cu­cum­ber (re­move the seeds with a tsp) and add to a bowl with halved baby plum toma­toes, wa­ter­cress and the pota­toes.

In a small dish mix 1 tsp ex­tra vir­gin olive oil, 1 heaped tsp honey, 1 tsp white wine vine­gar and ½ tsp Di­jon mus­tard, then warm gen­tly in a mi­crowave.

Add the chicken to the salad and driz­zle the dress­ing on top.

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