Warm Mustard Chicken Salad 

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Rate recipe: 5 (high) 4 3 2 1 (low)

Sliced, marinated chicken tossed through a spinach and cherry tomato salad. From guest chef, Virginia Hill.

Ingredients:

4 skinless chicken fillets (of equal thickness, weighing about 100 g each)

2 tsp Dijon mustard

1 Tbsp lemon juice

1 Tbsp Worcestershire sauce

2 garlic cloves, crushed

1 Tbsp chopped, fresh ginger

200 g spinach leaves

1 punnet cherry tomatoes

Directions:

Place the fillets in a medium-sized bowl.

Combine the mustard, sauce, lemon juice, garlic & ginger in a jug and mix well.

Pour the marinade over the chicken and marinate for 30 minutes to one hour.

Lightly spray a cold grill tray with oil and place the fillets on it. Preheat the griller to a high heat and cook for 4 minutes.

Turn the fillets (basting if necessary) and cook for further 4 minutes.

Cut the fillets into 2 cm slices.

Serve the chicken slices tossed with the spinach & cherry tomatoes to make a salad.

Microwave Directions:

Place the chicken fillets in a medium-sized microwave-safe container.

Combine the mustard, sauce, lemon juice, garlic and ginger in a jug and mix well.

Pour the marinade over the chicken and marinate for 30 minutes to one hour.

Cover and cook on HIGH (100%) for 4-5 minutes, turning the fillets over halfway through the cooking time.

Allow to stand for 1-2 minutes.

Cut the fillets into 2 cm slices.

Serve the chicken tossed with the spinach and cherry tomatoes to make a salad.

Author:

Virginia Hill

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