Serves: 4 Preparation: 10 mins Cooking time: 10 mins (Marinate chicken for 1 hr if possible) Cost/person: £2 Ingredients: 500g jar Uncle Ben’s Sweet and Sour Sauce 2tbsp reduced salt soy sauce 2tbsp runny honey 4 chicken breasts, skin on or off, to taste 1/4 iceberg lettuce or white cabbage, finely sliced A 10cm piece cucumber, sliced lengthways and finely sliced into half moon shapes 1 small red onion, finely sliced 1 punnet cherry tomatoes, halved 1 large carrot, peeled Juice of 1 lime
Method: 1. Mix the Uncle Ben’s Sweet and Sour Sauce, honey and soy sauce in a small saucepan bring to the boil, reduce heat and simmer for 10 minutes until sticky 2. Now marinate the chicken breasts in half the sauce for at least 1 hr, or longer if you’ve got it. Keep the rest of the marinade for later. Grill the chicken breasts, turning occasionally and continuing to coat with the sauce for 5 minutes each side until cooked through and browned. Cool slightly or leave to go completely cold if serving the salad later 3. In a large bowl mix the lettuce or cabbage, cucumber, red onion, and cherry tomatoes together. Peel the carrot in fine ribbons straight into the bowl and mix together. Finally add the lime juice whisked together with a teaspoon of runny honey as dressing 4. To serve: Slice the chicken and serve it either warm straight away, or cold on top of a pile of the salad heaped into the centre of a plate Top Tip: Spoon the reserved half of the marinade over the sliced chicken breasts before serving, or it will freeze well to be used at a later date. Recipe from Uncle Ben’s