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


  • Pre heat oven to 180ºC/Gas 4.
  • To Marinate the Chicken:
  • 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.
  • To Make the Dressing:
  • Place all the dressing ingredients in a bowl and whisk until well combined.
  • Taste and season with salt and pepper. Set aside.
  • To Cook the Chicken:
  • 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.
  • 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.
  • Slice the chicken into thin slices.
  • To Serve:
  • 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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