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Honeyed Chicken and Potato Salad

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Prep Time: 15 (+60 for marinading) mins
Cook Time: 25 mins
Serves: 4

Marinade:

• 2 x 15ml spn (2 tblspn) Olive oil plus an extra spoonful for frying
• _ Lime, juice of (see dressing also)
• 1 Clove garlic, crushed
• 1 x 5ml spn (1 tspn) Clear English honey
• Salt and freshly ground black pepper
• 4 Chicken or Turkey breasts, skinned, boned and cut into strips
• 450g (1 lb) British new potatoes, scrubbed and halved

Dressing:

• 2 x 15ml spn Olive oil
• 1/2 Lime, rind and juice of
• 1 x 2.5ml spn (1/2 tspn) Dijon mustard
• 1 x 2.5ml spn (1/2 tspn) Clear English honey.
• Cherry tomatoes and salad leaves to serve.

Method:

1. Combine all the marinade ingredients in a large bowl then add the chicken. Coverand refrigerate for at least 1 hour.
2. Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender.
3. Meanwhile heat the oil for frying in a large frying pan or wok then add the chicken with the marinade and stir fry for 10 – 15 minutes or until the chicken is thoroughly cooked.
4. Drain the potatoes then add to the cooked chicken in the wok and continue to cook for 1 minute.
5. Place all the dressing ingredients plus seasoning into a screw topped jar and shake well. Pour over the salad leaves and tomatoes and serve immediately with the honeyed chicken and potatoes.

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