Photo of Honeyed chicken & potato salad by WW

Honeyed chicken & potato salad

8
7
5
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
A lovely light summer meal that’s perfect for a lazy lunch.

Ingredients

Calorie controlled cooking spray

10 spray(s)

New potatoes, raw

200 g, scrubbed and bigger ones halved

Chicken breast, skinless, raw

200 g, sliced into strips

Cucumber

100 g

Watercress

85 g

Tomato

100 g, baby plum, halved

Olive Oil

1 tablespoons, extra virgin

Honey

1 tablespoons, level, clear

White Wine Vinegar

1 tablespoons

Dijon Mustard

1 teaspoons, level

Instructions

  1. Mist a griddle pan or heavy-based frying pan with cooking spray and heat. Add the chicken to the pan and fry, turning once, for 5 minutes or until cooked through. Set aside to rest.
  2. Meanwhile, add the potatoes to a pan of boiling water and simmer for 10 minutes or until tender. Drain and set aside.
  3. Halve the cucumber and run a teaspoon down the centre to scoop out the seeds. Chop and add to a bowl with the potatoes, watercress and tomatoes.
  4. Put the oil, honey, vinegar and mustard in a small pan and season with salt and freshly ground black pepper. Warm over a medium heat, stirring, until just heated through.
  5. Divide the salad between 2 serving plates and top with the chicken and serve with the dressing drizzled over.