Honey mustard chicken with coleslaw

Ingredients 12

Servings 4

Time 15 min

Ingredients

1

small white cabbage, shredded
80

g

rocket
60

ml

coriander
30

ml

chives, chopped
50

ml

dried cranberries
250

ml

peas, cooked
100

ml

yoghurt
100

ml

mayonnaise
4

chicken breasts, cubed
30

ml

wholegrain mustard
15

ml

honey
30

ml

olive oil

Method

15 min

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

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