Honey and Mustard Roast Chicken Breast Salad with Avocado

Honey and Mustard Roast Chicken Breast Salad with Avocado

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  • For the Salad
  • 4 chicken mini fillets (or 2 breast)
  • small bag of salad leaves
  • 6-8 cherry vine tomatoes
  • 1 avocado peeled and sliced
  • handful of thawed sweetcorn
  • 10 g pancetta cubes
  • 2 tbsp sea salt
  • For the Dressing
  • 3 tbsp runny honey
  • 2 tbsp grain mustard
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1 tsp red wine vinegar


    1. First brine the chicken so it remains moist when cooked. Fill a small bowl 3/4 with warm water, add the salt, stir and pop in the chicken fillets making sure they are submersed. Leave for at least 15 minutes.

    2. In a jar add all of the dressing ingredients except for the red wine vinegar and shake well to combine (or whisk in a bowl).

    3. Remove the chicken breasts from water pat dry with some kitchen paper and place on a plate or bowl. Add half of your dressing mixture to the fillets rubbing all over so they are completely covered, set aside in fridge for at least 30 mins.

    4. Pre heat oven to 180 degrees (fan) place the fillets in an oven dish, bake for 20 minutes or until cooked through. While the chicken is cooking, heat a pan on medium heat and dry fry the pancetta cubes until crispy (around 2-3 mins) place on a piece of kitchen towel to drain excess fat and set aside to crisp up.

    5. When the fillets are cooked leave to stand so they can rest while you assemble your salad, divide the salad ingredients between 2 serving dishes, diagonal slice the chicken breasts and place on top.

    6. Add the teaspoon of red wine vinegar to the remainder of the dressing shake to mix and drizzle over the top, finishing off with a sprinkling of the cooked pancetta.


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