Ingredients Jump to Instructions ↓

  1. 500g (18oz) new potatoes, scrubbed and halved

  2. 2tbsp raspberry or red wine vinegar

  3. 5tbsp ale

  4. 3tsp clear honey

  5. 1 1/2 tbsp olive oil

  6. 3 boneless chicken breasts, skinned and cut into strips

  7. 200g (7oz) cherry tomatoes, halved

  8. 1/2 cucumber, diced

  9. 50g bag rocket leaves Salt and pepper Fresh raspberries to garnish

Instructions Jump to Ingredients ↑

  1. Combine 1tbsp vinegar, 2tbsp ale, 1tsp honey, ½ tbsp oil, salt and pepper in a bowl and stir in the chicken. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 mins or until tender then drain and allow to cool slightly. Mix with the tomatoes, cucumber and rocket. Meanwhile heat a little oil in a large frying pan, remove the chicken from the marinade and stir-fry for 8-10 mins or until cooked through and browned. Stir into the salad. In the frying pan, heat the remaining vinegar, ale, honey, oil, salt and pepper and bring to the boil and reduce by half. Pour over the salad and toss well. Serve warm, garnished with fresh raspberries.


Send feedback