Honey and Balsamic Tasty Chicken with Healthy Pickled Salad


Quick pickled vegetable salad with baby gem, apple, walnuts and chicken breast with a honey and balsamic dressing

Made from


  • 1 grilled breast
  • ½ baby gem lettuce, halved lengthwise
  • 2tbsp walnuts, roughly chopped
  • ½ Granny Smith apple, cubed and tossed through some lemon juice
  • 4 baby carrots, halved lengthwise
  • ¼ cucumber, diced
  • 3 radishes, sliced thinly on a mandolin
  • 20g Chanterelle mushrooms
  • 50ml strong pickling vinegar
  • 150ml water
  • 25g sugar
  • 1tbsp tarragon, chopped

For the dressing:

  • 1tbsp honey
  • 2tsp balsamic vinegar
  • 6tbsp olive oil
  • Salt and pepper to season


Mix the dressing ingredients together and set aside.

Make the pickle by heating the vinegar and sugar together with the mushrooms until the sugar dissolves. Leave to cool a little and add to the vegetables and apples in a bowl.

Leave to marinade for about fifteen minutes.

Meanwhile, cook the chicken as directed and mix together the lettuce and walnuts.

Dress with the honey and balsamic, serve with the chicken and spoon on some of the pickled vegetables.

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