The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honey-glazed Chicken Salad with Roast Veg & Kalamata Olive
Everyone loves salad! We've gone for sticky, honey-glazed British free-range chicken and a rainbow of veg. Add juicy black olives, sweet tomatoes and herb-roasted vegetables. Boost the flavour with a mustard, sundried tomato & oregano dressing. It's a real splash of sunshine.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g rocket
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 shallot
- 110g baby tomatoes
- 25g honey
- 300g British Free Range chicken thighs
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 courgette
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 small sweet potato
- 1 pepper
Nutritional Information
Calories: 683
Protein: 39g
Carbs: 68g
Fat: 31g
Ingredients
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 2 small sweet potato
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 courgette (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes (use half)
- 1 shallot (use half)
- 1 pepper (use half)
- 25g honey (use half)
- 150g British Free Range chicken thighs
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 40g rocket (use half)
Nutritional Information
Calories: 872
Protein: 41g
Carbs: 115g
Fat: 31g
Honey-glazed Chicken Salad with Roast Veg & Kalamata Olive
Everyone loves salad! We've gone for sticky, honey-glazed British free-range chicken and a rainbow of veg. Add juicy black olives, sweet tomatoes and herb-roasted vegetables. Boost the flavour with a mustard, sundried tomato & oregano dressing. It's a real splash of sunshine.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a large frying pan & a large bowl
Roast the veg
- Dice the sweet potatoes and pepper into 2cm chunks. Slice the courgette into 1cm thick half-moons
- Place the prepped veg onto the lined baking tray and sprinkle with half the oregano. Drizzle with 1/2 tbsp oil, season with salt and pepper and toss to combine
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Sizzle the chicken
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 8 mins on one side, then flip and cook for a further 9 mins, until golden and cooked through. Season with salt and pepper
- Drizzle over half the honey and turn to coat
Prep the salad
- Meanwhile, halve the tomatoes. Thinly slice the shallot and olives
- In the large bowl, mix together the sundried tomato paste, mustard, vinegar, 1 tsp olive oil, the remaining oregano and remaining honey. Season to taste
- Add the shallot, olives and tomato to the bowl, stir to combine and set aside
Last bits
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken against the grain
- Allow the roasted veg to cool for a few mins, then add to the large bowl, along with the rocket. Toss gently to combine
Plate up
- Share the salad between bowls, topped with the sliced chicken
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