Recipe

Mustard Chicken Salad

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Mustard Chicken Salad

Mustard coated chicken served with a tomato caper salad in a mustard & balsamic dressing.




Ingredients to serve 2

  • ½ x cauliflower – cut into florets
  • 1½ tbsp x balsamic vinegar
  • 1 tsp x Dijon mustard
  • 20g x sundried tomatoes – chop roughly
  • ½ x red onion – peel & chop finely
  • 1 tbsp x capers – chop roughly
  • 2 x tomatoes – dice (1cm)
  • 1 tbsp x pumpkin seeds
  • 1 tsp x mustard powder
  • 2 x chicken breasts
  • 3g x fresh basil – discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)
  • cling wrap (from your pantry)

Ingredients to serve 4

  • 1 x cauliflower – cut into florets
  • 3 tbsp x balsamic vinegar
  • 2 tsp x Dijon mustard
  • 40g x sundried tomatoes – chop roughly
  • 1 x red onion – peel & chop finely
  • 2 tbsp x capers – chop roughly
  • 4 x tomatoes – dice (1cm)
  • 2 tbsp x pumpkin seeds
  • 2 tsp x mustard powder
  • 4 x chicken breasts
  • 5g x fresh basil – discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)
  • cling wrap (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Cauliflower: Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast for 12-15 minutes until slightly charred.

Step 3

Pumpkin seeds: Place a pan on high heat and dry toast for 2 minutes until most of them have popped. Toss often to make sure they don’t burn.

Step 4

Tomato caper salad: To make the dressing, mix together the balsamic vinegar and Dijon mustard, then whisk in the olive oil (4 tbsp for 4; 2 tbsp for 2). Mix together the sundried tomatoes, onion, capers and tomatoes, then add the dressing and mix through.

Step 5

Chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper and coat with mustard powder. Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken and cook for 3-4 minutes a side until golden and cooked through.

Step 6

Serve by slicing the basil leaves and sprinkling it over the salad with the toasted pumpkin seeds. Serve with the chicken and roast cauliflower.



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