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