Honey Mustard Chicken & Griddled Baby Gem Salad with Toasted Hazelnuts & Pecorino | DonalSkehan.com

Honey Mustard Chicken & Griddled Baby Gem Salad with Toasted Hazelnuts & Pecorino

July 14

This gorgeous chicken & baby gem salad recipe can be made in under 2o mins and uses ingredients that you probably already have laying around in your cupboard! The salad is drizzled with a sharp creamy dressing and garnished with salty pecorino & toasted hazelnuts, making for an impressive supper!

  • serves Serves 2
  • time 20


  1. 1. For the salad dressing combine all the ingredients in a jar, cover with a lid and shake until combined.
  2. 2. Heat oil in a sauté pan and season the chicken with salt and pepper. Fry the chicken with the bacon over a medium–high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, strain any excess oil the bacon has produced.
  3. 3. For the salad, place a large griddle pan over a high heat and brush the lettuce halves with a little oil and season. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.
  4. 4. Add the butter and garlic directly to the pan with the chicken and cook for an additional minute. Once melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2-3 minutes. Season with salt and pepper.
  5. 5. Serve the chicken, garnish with the remaining parsley and place the baby gem alongside, drizzle with the dressing, scatter with hazelnuts and sprinkle over pecorino shavings.


For the chicken:

1 tbsp olive oil

4 boneless, skinless chicken thighs

4 slices bacon, thinly sliced

3 garlic cloves

60ml white wine

3 garlic cloves

2 tbsp butter

1 tsp dijon mustard

1 tsp honey

1 tbsp capers

3 dashes hot sauce, or to taste

Handful of fresh parsley, chopped

Salt and pepper

For the salad:

1 tbsp olive oil

4 baby gem, halved lengthways

For the salad dressing:

4 tbsp mayonnaise

1 tsp Worcestershire sauce

1 garlic clove, finely minced

2 tsp white wine vinegar

2 tsp chives, finely chopped

2 tsp pecorino cheese, finely grated

To serve:

25g toasted hazelnuts, roughly chopped

Pecorino cheese, shavings

You'll Need

Small jar with lid

Griddle pan

Large saute pan