Recipe of the Week: Honeyed Chicken and Potato Salad

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

Ingredients

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. Cover and 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