Honeyed chicken & potato salad
4
Points®
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 tablespoon(s), extra virgin
Honey
1 tablespoon(s), level, clear
White Wine Vinegar
1 tablespoon(s)
Dijon Mustard
1 teaspoon(s), 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.
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