large chicken breast, skinned and sliced into strips
2 tbsp maple syrup
2 tsp grain mustard
110g/4oz toasted pine nuts
1 medium lettuce
4 vine tomatoes
1 medium carrot, cut into thin strips
salt and freshly ground pepper
Mix together the maple syrup and grain mustard in a bowl, add the skinless, sliced chicken strips and make sure the chicken is well coated.
Place the chicken strips in a hot char-grill pan and cook for 3-4 minutes on each side.
Mix together one part balsamic vinegar, with 2 parts olive oil and some salt and pepper, dress the lettuce leaves with the dressing.
Place the lettuce in the centre of the plate.
Stack the chicken strips on top of the salad leaves, and sprinkle with toasted pine nuts.
Drizzle some maple syrup around the outside of the salad and serve.
Recipe adapted from: Good Food