Another tried and tested and well loved recipe from Salades Repas Editions Larousse, this easy chicken salad combines the sweetness of honey and the slightly pungent aroma of mustard in a colorful, crisp, and fresh jumble of greens that you might start serving for brunch on a regular basis. Do you need reminding that salad is good for health?



4 tablespoons pure honey

2 tablespoons moutarde à l’ancienne

4 chicken breasts, about 180g each

200g fresh young salad leaves

20 cherry tomatoes, halved

6 tablespoons virgin olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste


  • Combine honey and mustard in a bowl. Add salt and pepper and coat chicken pieces with mixture.

  • Place on a lined baking sheet. Preheat oven or grill and cook chicken for about 10 minutes till done.

  • Leave to cool slightly before cutting chicken into strips or bite size pieces with a sharp kitchen knife.

  • Toss the salad leaves and tomato halves into a large salad bowl, then add the cooked chicken strips.

  • Mix olive oil and balsamic vinegar together and pour over the salad. Season it with salt and pepper.

  • Serve salad immediately with baguette or consume within 1 day of preparation. Makes 4 servings.

Honey & Mustard Chicken Salad