Monday 1 June 2009

Recipe - Honey & Mustard Chicken and Sweet Potato Wedge Salad

For this one I just took the marinade from the Salmon recipe from the other day and freestyled it a bit. I replaced the dijon mustard with some wholegrain mustard instead for example. I had some Guinness flavoured wholegrain mustard that I used but any kind works really.

This is a quite nice and light salad that works really nice in the spring/summer time. As always, use what you have at home to freestyle it to suit what you like.

Use your own favourite dressing, I just drizzled mine with some raspberry vinegar - something that worked very nicely.

Ingredients (serves about 4)
Honey and Mustard Chicken
4 skinless chicken breast fillets, cut into strips
4 tbsp olive oil
4 tbsp wholegrain mustard
2 tbsp lemon juice
2 tbsp runny honey

Sweet potato wedges
2 - 4 sweet potatoes, washed and cut into wedges
Olive oil
Smoked salt
Mixed dried herbs

Mixed salad leaves
Red onion, thinly sliced
Cherry tomatoes, quartered

Add all the ingredients for the chicken marinade to shallow dish, mixing it well. Pop in the chicken strips, making sure to dip them well in the marinade to cover them. Cover the dish and put it into the fridge for at least 2 - 3 hours.

When you are getting closer to the actual cooking, pre-heat the oven to 220c.

Pop the potato wedges into a big bowl, pour over some olive oil and chuck on some smoked salt, freshly ground pepper and mixed dried herbs. Mix well.

Drain the chicken strips from their marinade and put them on some lightly greased tin foil on a baking sheet. Do the same for the potato wedges

Bake for 30 - 35 minutes, or until done to your liking. Rotate the strips and wedges a couple of times during the cooking to make sure to cook them evenly.

During this time, prepare the salads by putting out the leaves, onion slices and tomato quarters onto plates.

Once the stuff from the oven is done - pile on top of the salads, drizzle with your dressing and you're ready to eat.


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// Mike