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Cover - Honey Butter Chicken Salad with Blue Cheese & Celery

Honey Butter Chicken Salad with Blue Cheese & Celery

25 mins
252 cals per serving
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Donal's Notes

All the elements of this honey butter chicken salad can be assembled in advance and it’s just as tasty served hot or cold. The little spicy sweet & sticky nuggets of chicken are pretty addictive on their own but alongside the crunch of romaine lettuce and tart green apple slices they make for the perfect summer salad. Add salty spiky blue cheese to the mix and you have one of my favourite meals.

Ingredients

olive oil
olive oil
boneless, skinless chicken thighs
boneless, skinless chicken thighs
smoked paprika
smoked paprika
unsalted butter
unsalted butter
garlic
garlic
runny honey
runny honey
apple cider vinegar
apple cider vinegar
celery
celery
green apple
green apple
romaine lettuce
romaine lettuce
blue cheese
blue cheese
pine nuts
pine nuts

Equipment

Wooden spoon
Wooden spoon
Microplane
Microplane
Large frying pan
Large frying pan
Large bowl
Large bowl
Chopping board
Chopping board
Chopping knife
Chopping knife

Method

1

Cut the chicken into bite size pieces.

2

On a clean chopping board, peel and grate the garlic.

3

Heat the oil in a pan over a high heat. Season the chicken with sea salt and freshly ground black pepper and the paprika and fry for 5-6 minutes until browned.

4

Add the butter, garlic and honey and cook for 2-3 minutes more then add the cider vinegar and cook for a final minute until it is all lovely and sticky. Set aside.

5

Work on the salad ingredients. Thinly slice the celery, along with the leaves along the diagonal.

6

Core and thinly slice the green apple.

7

Thinly shred the romaine lettuce.

8

Toss the celery, apple and lettuce together along with the blue cheese and toasted pine nuts.

9

Serve with the chicken and sticky sauce drizzled over the top.

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