Sticky Honey Mustard Chicken Bacon Skewers Food

HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD

Steps:

• Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
• Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
• Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
• Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
• Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

STICKY GINGER & HONEY CHICKEN SKEWERS WITH NOODLE SALAD

Steps:

• Put the chicken in a bowl. In a separate bowl, whisk together the garlic, ginger, sesame oil, honey, soy sauce and lime juice. Add a third of this to the chicken and save the rest for the noodles. Mix everything together and chill overnight or for a few hours.
• Bring a saucepan of water to a simmer. Add the mangetout and cook for 1 min, then drain and rinse under cold water. Toss the cooked noodles with the mangetout, carrot, remaining marinade, coriander and sesame seeds.
• Heat the grill to medium. Thread the chicken onto three or four long skewers, put on a flat baking tray and grill for 12 mins, turning the skewers halfway, until cooked. Serve the skewers on top of a platter of the noodles with extra lime wedges for squeezing over.