Herby Chicken and Creamy Honey Mustard Salad

Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine the cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book.

Repeat with the other breast(s) - you've butterflied your chicken! 

In a medium bowl, combine the roasted spice and herb blend, 1/4 tsp salt and the flour (see pantry for amount). Season with pepper. Add the chicken and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken and cook for 3-4 mins on each side.

Transfer to a baking tray, drizzle with half the honey and bake on the middle shelf of your oven until golden and cooked through, 5-6 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once cooked, transfer to your board and allow to rest for a few mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When everything's ready, add the mayo, wholegrain mustard and remaining honey to the bowl of tomatoes.

Mix well, then add the baby gem. Toss to coat in the dressing. Season with salt and pepper.