Honey Butter Chicken Salad with Blue Cheese & Celery
Equipment
- Wooden spoon
- Microplane
- Large frying pan
- Large bowl
- Chopping board
- Chopping knife
Ingredients
- 2 tbsp olive oil
- 600 g boneless, skinless chicken thighs cut into bite size pieces
- ½ tsp smoked paprika
- 20 g unsalted butter
- 2 cloves garlic grated
- 40 g runny honey
- 1 tbsp apple cider vinegar
- 1 head celery outer leaves discarded, thinly sliced, including leaves
- 2 green apple cored and thinly sliced
- 1 romaine lettuce shredded
- 80 g blue cheese crumbled
- 50 g pine nuts toasted
Instructions
- Cut the chicken into bite size pieces.
- On a clean chopping board, peel and grate the garlic.
- 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.
- 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.
- Work on the salad ingredients. Thinly slice the celery, along with the leaves along the diagonal.
- Core and thinly slice the green apple.
- Thinly shred the romaine lettuce.
- Toss the celery, apple and lettuce together along with the blue cheese and toasted pine nuts.
- Serve with the chicken and sticky sauce drizzled over the top.
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.
Nutrition
Calories: 252kcal
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