WARM CHICKEN SALAD

WARM CHICKEN SALAD

Serves 4

5 Syns for the whole recipe

4 skinless chicken breasts
1 clove of garlic, crushed
1 level tbsp. runny honey - 2.5 Syns
1 tbsp. salt-reduced soy sauce
1 level tbsp. tamarind paste - 1 Syns
1 level tbsp. mustard - 1.5 Syns. I use wholegrain but any will do.

Cut the chicken, with a pair of sharp kitchen scissors, into thin strips.
Lie, in a single layer, in a shallow dish.
Mix together all the other ingredients, seasoning with black pepper and a little salt, if you wish (careful of the soy sauce).
Pour this over the chicken strips and leave to marinate for at least half an hour.
When ready to cook, spray a large frying pan well with Frylight and cook the chicken for about 10 minutes or until thoroughly cooked through and golden.

Serve alongside a crisp salad.