Chicken and Mushroom Salad

Here's a perfect light and simple salad for all those glorious outdoor summer days.  Serves 4 and takes only 30 minutes but the time will be considerably less if you choose to have the chicken cold.

INGREDIENTS:

130 g of chicken diced

130g button mushrooms

28 g dairy free pure margarine

1 packet of mixed salad leaves

15 ml honey

50ml olive oil

sea salt and pepper

Tossing it up!

1. Melt the margarine in a non-stick frying pan. Cook the chicken until tender and golden.
2. Add the mushrooms and cook until tender
3. Whisk the olive oil, honey and seasoning in a bowl.
4. Place the salad leaves in a large bowl and toss them in the dressing.
5. Add the chicken & mushrooms to the salad leaves and toss again.

Eat it UP while its still around :D