Honey Mustard Chicken and Apple Bap

Method

Make it happen

1. 01

   Keep raw poultry apart from salad ingredients, wash produce, and prepare four sandwiches or bread portions.

2. 02

   Mix honey and mustard with half the olive oil and coat the raw chicken.

3. 03

   Cook chicken in a frying pan for 12–15 minutes, turning until cooked throughout; cool slightly and slice.

4. 04

   Mix yoghurt with any reserved clean mustard mixture and spread on baps, then add chicken, apples and lettuce.

5. 05

   Check poultry is fully cooked, with no pink meat (75°C at the thickest part using a probe). Serve promptly and keep any leftovers chilled.