Pan fried chicken breasts are glazed with honey and served on a bed of rocket leaves with red onion, mandarin oranges and a sweet mustard dressing.
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150g rocket leaves
2 mandarin oranges, peeled
1 red onion, thinly sliced
250g mini chicken breasts fillets
salt and freshly ground black pepper
2 tablespoons oil
1 tablespoon honey
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sweet mustard
Method Prep:10min › Cook:5min › Ready in:15min
Arrange rocket leaves on a large plate or salad platter. Slice whole, peeled mandarins into rounds. Arrange on top of the rocket. Top with thin slices of red onion.
Season chicken with salt and pepper. Heat 2 tablespoons oil in pan over medium heat; cook chicken until golden brown, about 3 minutes on each side. When almost ready, add honey and cook for another 1 or 2 minutes, or until the honey bubbles.
To make the dressing: Whisk olive oil, pepper, salt and mustard together in a jug or bowl until combined.
Arrange cooked chicken on top of prepared salad and drizzle dressing on top.