Honey Glazed Chicken & Fruity Salsa…


A refreshing meal perfect for summer weather, sipping a glass of Pimm’s in the sunshine. What more could you ask for?

We use a George Forman grill or the BBQ to cook our chicken but a griddle pan, the grill, oven or a frying pan all do the same job just adjust the cooking times accordingly to what you use.


Some recommended items from our kitchen for making this dish…

  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • A little gadget that so many people over look but is worth getting to prevent strawberry wastage is these nifty little hullers, I also use it for taking out the core of a tomato too.

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Honey Glazed Chicken & Fruity Salsa


Serves 2 – 2 syns per person

  • 2 chicken breasts, fat removed
  • 3 teaspoons honey – 3 syns
  • 1 tablespoon dark soy sauce
  • 1 teaspoon soft brown sugar – 1 syn
  • 1 teaspoon white wine vinegar
  • Juice of half a lime (or lemon)
  • Finely chopped fresh basil

Salsa:

  • Tomatoes, seeds removed and diced
  • Cucumber, diced
  • Strawberries, diced
  • Mango, stoned and diced
  • Red onion, diced
  • Spring onion, diced
  • Sweet peppers, deseeded and diced
  • Fresh mint, finely chopped
  • Juice of half a lime (or lemon)
  1. In a ziplock bag add the marinade ingredients and the chicken, seal the bag and give it all a good mix. Marinate in the fridge over night.
  2. Preheat your pan/grill/oven and cook your chicken until the juices run clear, keep basting with the marinade to keep it moist and full of flavour.
  3. In a bowl add all the salsa ingredients and give it a good mix.
  4. Serve the salsa and chicken alongside your favourite carbs or simply add extra salad or vegetables to your plate.
  5. The potato rose in the photo was made by simply slicing a potato thin with a mandolin and layering the slices on top of each other in a row, roll the potato up and place in a muffin tray to keep its shape, bake in the oven until golden brown and cooked.