Honey Mustard Chicken with Summer Potato Salad

Steps

1. Cook potatoes Preheat BBQ hot plate to medium (if using). Dice potatoes 2cm. Add to a pot with a pinch of salt and cover with hot tap water. Cook, covered, on high heat for about 20 minutes, or until just tender. Drain well, then add to a large bowl.
2. Prep and cook chicken Pat chicken dry. Toss in a bowl with 1½ tablespoons honey mustard marinade and season. Leave some chicken plain for fussier little foodies. Heat a drizzle of oil in a fry-pan on medium heat. Add chicken and cook for about 6 minutes each side until cooked through. Remove from heat, toss through remaining honey mustard marinade, cover and set aside to rest. Slice thickly and reserve any resting/marinade juices. Alternatively cook chicken on BBQ.
3. Finish salad Grate courgette and crumble feta. Add to bowl of potatoes along with spinach, mayo and mustard. Gently toss to combine and season to taste. Dice tomato 2cm and thinly slice spring onion. Place tomato and spring onion in a second bowl and toss with a drizzle of oil and vinegar. Season.
4. Serve chicken and potato salad topped with tomatoes and drizzled with resting juices, if desired.