Lemon and honey chicken salad An easy main meal salad, great served with crusty bread Serves 4
Preparation time 5 minutes
Cooking time 15 minutes
Plus marinating time Ingredients - Juice of 2 lemons
- 5tbsp clear honey
- 2tbsp wholegrain mustard
- 2tbsp olive oil
- 4 skinless chicken breasts
- 2 x 220g bag Caesar salad
- Crusty bread to serve
Method 1 In a shallow, non-metallic dish, mix the lemon juice with the honey, mustard and oil. Make 2 or 3 deep, diagonal slashes in each chicken breast with a sharp knife.
2 Add the chicken breasts to the marinade and turn them so that they’re well coated all over. Cover and leave to marinate for 1 hour at room temperature. They can also be left overnight in the fridge for extra flavour.
3 Preheat a barbecue, griddle or grill to a medium-high heat. Put the chicken on the barbecue, griddle or foil-lined grill pan.
4 Cook the chicken breasts for 12-15 minutes, turning once until they are golden on the outside and cooked all the way through, with no pink on the inside. Cut the chicken into thick slices and toss with the Caesar salad. Drizzle with the salad dressing (included in pack) and serve straight away with chunks of crusty bread.
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