Cornish Food Market

Chicken salad with honey and mustard dressing

Method

Serves 4. A great way to use any leftover chicken.

1. Cook the potatoes in boiling salted water for 8-10 minutes. Add the beans to the water and cook for a further 3-4 minutes until just tender. Drain and cool quickly under running cold water, then and cool completely.
2. Meanwhile, fry or grill the bacon for 3-4 minutes until crispy. Allow to cool, and break into small pieces.
3. Make the dressing by adding all the ingredients in a bowl and whisking
together.
4. Scatter the salad leaves, potatoes and beans over a large serving plate. Toss the chicken with the dressing to taste, then spoon over the salad leaves. Scatter the crisped bacon over the salad and serve.

Ingredients

For the salad:
450g / 1 lb Cornish new potatoes, scrubbed and quartered
lengthways
175g / 6 oz fine green beans, washed and trimmed
6 rashers rindless streaky bacon
100g bag mixed leaf salad
4 skinless chicken breasts, grilled or pan-fried and cut into chunks
OR
700g / 1 lb 9 oz leftover cooked chicken

For the honey and mustard dressing:
2 tablespoons Cornish honey mustard
3 tablespoons olive oil
1 tablespoon white wine vinegar
Salt and freshly ground pepper
Extra honey, to taste