Honey Mustard Glaze Chicken Salad W. Pine Nuts & Goat Cheese

1. 1

   Mix together the honey and grain mustard in a bowl, add the skinless, sliced chicken strips and make sure the chicken is well coated.

2. 2

   Place the chicken strips in a hot char-grill pan and cook for 3-4 minutes on each side.

3. 3

   Mix together one part balsamic vinegar, with 2 parts olive oil and some salt and pepper, dress the arugula leaves with the dressing.

4. 4

   Place the arugula in the centre of the plate.

5. 5

   Stack the chicken strips on top of the salad leaves, crumble the goat cheese over the top and sprinkle with toasted pine nuts.

6. 6

   Drizzle some honey around the outside of the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.