Chicken Salad with Creamy Honey and Mustard Dressing

Serves 4

Prep time: 10 minutes

Cooking time: 10 minutes

For the dressing

40ml wholegrain mustard

40ml runny honey

50ml plain yoghurt

25ml French or Greek salad dressing

salt and pepper, to taste

250ml chicken or vegetable stock

350g skinless chicken breast fillets

1 packet mixed lettuce leaves

1 red and yellow pepper, seeded and sliced

150g baby corn, blanched and halved

50g black olives

1 Stir all the dressing ingredients together and season to taste with salt and pepper. Keep chilled until ready to serve.

2 Heat the stock in a small pan and poach the chicken breasts over a low heat until they are just tender, about 8 to 10 minutes, depending on thickness of breasts.

3 Allow the chicken to cool in the stock, and once cool enough to handle, roughly pull apart into chunks.

4 Arrange the remaining salad ingredients on a serving plate and top with the chicken pieces.

5 Drizzle with some of the dressing and serve the remainder alongside.

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