Warm Chicken and Nut Salad with sweet and sour sauce

warm chicken and nut salad recipe


  1. Heat a frying pan and add the pine nuts. Toast until they begin to brown, then take out of the pan and set to one side until needed.
  2. Put the chicken in a bowl and sprinkle over with paprika. Distribute well with your hands. Heat the oil in a large frying pan and fry the chicken pieces until they begin to brown.
  3. Mix the sauce ingredients together and add to the pan. Heat until it begins to bubble. Be careful not to burn the honey. Allow to cool slightly.
  4. Spread the salad leaves, cucumber and spring onions on individual plates. Place the chicken on top and then drizzle the dressing over the salad.



  • 2 tablespoons pine nuts
  • 3 chicken breasts, cut into bite-size pieces
  • 2 teaspoons paprika
  • 1 tablespoon oil


  • 4 tablespoons red wine vinegar
  • 2 teaspoons wholegrain mustard
  • 2 tablespoons runny honey
  • 1/2 mug/50g raisins
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 bag salad leaves
  • 1/2 cucumber, sliced
  • 4 spring onions, chopped




£2.00 / PERSON



prep time

35 Minutes

cook time



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