John Myers
Chicken Breast Strips on Salad with Mustard / Honey Dressing
The perfect chicken breast strips on salad with mustard / honey dressing recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillets
- 30 g Pine nuts
- 6 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 150 g Mixed salad
- 1,5 tsp Honey liquid
- 2 tsp Mustard medium hot
- 5 tbsp White balsamic vinegar
- 100 g Parmesan
- Toast the pine nuts without fat in a pan. Wash the chicken breast and pat dry. Heat 2 tablespoons of oil in a pan and fry the meat on medium heat for 4 minutes on each side. Take out of the pan and wrap in aluminum.
- Mix 4 tablespoons of olive oil, balsamic vinegar, sugar, salt, pepper, honey and mustard and stir until smooth. Arrange the salad on plates and drizzle with the vinaigrette. Cut the meat into strips and place them warm on the salad. Finally sprinkle with pine nuts and coarsely grated Parmesan.
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