Warm Chicken Salad with Honey and Mustard Dressing, Toasted Pine Nuts and Cashel Blue Cheese

A tasty starter from Des Cahill.


  • for the chicken marinade:
  • 2 free range, grain fed chicken breasts (approx 600g)
  • 30 ml dark soy sauce
  • 30 ml organic clear honey
  • freshly ground black pepper to taste
  • for the honey and mustard dressing:
  • 15 ml wholegrain mustard
  • 25 ml extra virgin olive oil
  • 2 shallots (finely diced)
  • 10 g chives (finely chopped)
  • juice of half a lemon
  • salt and pepper to taste
  • 100 g mixed baby leaves
  • 2 punnets of micro chives
  • 40 g cashel blue cheese
  • 15 g pine nuts


  1. Pre heat oven to 180ºC/Gas 4.
  2. To Marinate the Chicken:
  3. In a bowl, combine the soy sauce, honey, salt and freshly ground black pepper and coat the chicken breasts in the mixture. Set aside to marinade for 1 hour.
  4. To Make the Dressing:
  5. Place all the dressing ingredients in a bowl and whisk until well combined.
  6. Taste and season with salt and pepper. Set aside.
  7. To Cook the Chicken:
  8. In a griddle pan, cross mark chicken over a medium to high heat. Place in pre-heated oven for 12 mins, or until the chicken is done.
  9. Toss the salad with one tablespoon of the dressing until leaves are lightly coated. Crumble in the Cashel Blue and gently toss in the pine nuts.
  10. Slice the chicken into thin slices.
  11. To Serve:
  12. Divide the leaves on to 4 dishes. Place the thin slices of chicken next to leaves. Drizzle the chicken with the remaining dressing. Serve immediately.


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