Honey-Mustard Chicken with Pear Walnut Salad
Honey-Mustard Chicken with Pear Walnut Salad
When preparing the chicken breasts for baking, scrunch the baking paper around the outside of the breasts to form a small vessel. This will help to collect any glaze that runs off the chicken as it cooks. Use this glaze to baste the chicken throughout the cooking process, ensuring it remains moist and develops a […]
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- ½ cup organic walnuts
- ¼ cup raw honey
- 2 organic chicken breasts
- 150g rocket
- 1 green pear, cored & sliced
- Small white onion, thinly sliced
- 60g parmesan, sliced
- Glaze
- 1 tbsp gluten-free seeded mustard
- 2 tsp gluten-free mustard, medium heat
- 1 tbsp raw honey
- ½ tbsp lemon juice
- 2 cloves garlic, crushed
- Salt & pepper, to taste
- Dressing
- 1 tsp gluten-free mustard
- 1 tsp raw honey
- 1 tbsp olive oil
- Juice 1 orange
- 1 clove garlic, crushed
Method
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Place the walnuts on the tray, drizzle with honey and place them in the oven. Bake for 5 mins, then remove the tray and stir the walnuts to ensure they are evenly coated. Return to the oven and bake for a further 5 mins until they are golden brown. Allow the walnuts to cool, then transfer them to a bowl and set aside.
- Place all the glaze ingredients in a bowl and whisk thoroughly to combine.
- Lay the chicken breasts on the same baking tray lined with baking paper. Brush the glaze over the chicken, then bake for 30 mins. Every 10 mins, baste the chicken with the glaze collected around the chicken. Once cooked, remove from the oven and let the chicken rest while the salad is prepared.
- Arrange the rocket on a serving plate or divide it between individual plates. Top with the pear, onion, parmesan and honey-glazed walnuts.
- Slice the cooked chicken breasts and add to the salad.
- Mix all the dressing ingredients in a bowl, whisk to blend, then drizzle the dressing over the salad. Serve immediately.
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