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Photo of Shredded mustard chicken salad by WW

Shredded mustard chicken salad

Total Time
35 min
20 min
15 min
There’s more to this salad than first meets the eye. The chicken is steamed in lemon, honey, mustard and garlic so it earn full marks for flavour!


Skinless chicken breast

600 g, fat trimmed

Lemon juice

3 tbs

Dijon mustard

3 tsp


2 tsp


1 clove(s), crushed


100 g

Cherry tomatoes

250 g, halved

Cooked borlotti beans

240 g, (1x400g can), rinsed, drained


2 stick(s), thinly sliced


½ medium, (65g)

Olive oil

1 tbs

Oil spray

4 x 3 second spray(s)


  1. Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).
  2. Meanwhile, cut four 30cm-long pieces of foil. Lightly spray each sheet with oil. Place chicken in centre of each sheet. Combine 2 tablespoons juice, 2 teaspoons mustard, honey and garlic in a small bowl. Drizzle one-quarter of the lemon mixture over each piece of chicken. Fold foil to enclose chicken and form a parcel.
  3. Place parcels in a large steamer basket. Steam, covered, over simmering water (ensuring basket is not touching water) for 15 minutes or until cooked through. Transfer to a plate and set aside to cool slightly. Coarsely shred chicken. Drizzle with cooking juices.
  4. Place chicken, watercress, tomatoes, beans, celery and avocado in a large bowl. Whisk oil and remaining juice and mustard in a small bowl. Drizzle over salad and gently toss to combine. Season with freshly ground black pepper. Serve.


TIP: You will need 1 bunch watercress for this recipe. If unavailable, use baby rocket leaves.