Combine the cabbage, rocket, coriander, chives and cranberries and place on a serving platter or in a bowl. Sprinkle with the peas. Whisk the yoghurt and mayonnaise together and season with salt and pepper; drizzle over the salad or serve separately.
Mix the chicken with the mustard and honey, and season with salt and pepper. Heat the oil in a heavy-based pan and fry the chicken until golden brown and cooked through. Serve with the salad and fresh bread.
Text and image: Home
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.