Honey Mustard Salad

  • 07 Jul - 13 Jul, 2018
  • Mag The Weekly
  • Cookery


• 240g rotisserie chicken

• 50g baby asparagus

• 120g lettuce

• 50g green beans

• 4 radishes

• Croutons

For honey mustard dressing:

• 2tbsp English mustard

• 2tbsp honey

• 2 garlic cloves

• 2tsp balsamic vinegar

• 2tbsp apple vinegar

• Salt and pepper to taste

• 12tbsp oil


For honey-mustard dressing, place all the ingredients, except oil, in a blender and blend; slowly add oil during the process to emulsify. Shred chicken, and roughly chop asparagus and green beans. In a bowl, combine the remaining ingredients and dress with honey mustard. Place in a serving bowl and top with more sliced radish before serving.