500g skinless chicken breast
2 Tbsp extra virgin olive oil
1.5 Tbsp honey
2 tsp wholegrain mustard
1 tsp lemon juice
Mixed lettuce leaves
1/4 cup chopped chives
1 green apple, thinly sliced
1/3 cup pecans, lightly roasted
4 bocconcini, roughly chopped up
- Heat half the oil in a large frying pan over high heat. Grill chicken until fully cooked. Transfer to a plate. Cover loosely with foil and set aside whilst putting salad together
- Meanwhile, place the honey, mustard and remaining oil in a small saucepan over low heat. Cook, stirring, until warmed through and honey dissolves. Remove from heat. Stir in the lemon juice. Season.
- Thickly slice the chicken. Combine the salad leaves, chives, apple, pecans and bocconcini in a large bowl. Divide among serving dishes and top with the chicken. Drizzle with the dressing.