Chicken Salad With Cucumber And Honey Mustard Dressing Recipes

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING

Steps:

• Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
• Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
• Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
• Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
• Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
• Toss together salad greens, carrots, and radishes in a large bowl.
• Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
• Divide salad among plates, top with chicken, and drizzle with dressing.

CHICKEN SALAD WITH CUCUMBER AND HONEY-MUSTARD DRESSING RECIPE

Steps:

• In a large glass or stainless-steel bowl, whisk together the lime juice, mayonnaise, mustard, salt and black pepper
• Add the oil slowly, whisking
• In a medium glass or stainless-steel bowl, toss the chicken, cucumber, bell pepper, onion, mango and tarragon with half the dressing
• Toss the greens into the remaining dressing
• Put the greens on plates and top with the chicken salad
• Notes: The skin of a ripe mango is yellow and red, and its flesh yields to gentle pressure
• If you purchase a mango that is underripe (green and firm), put it in a paper bag and keep it at room temperature to ripen
• Once the mango is ripe, you can refrigerate it for a couple of days before using
• Wine Recommendation: Very often, ripe rieslings from Germany's warm Pfalz region taste of tropical fruits, including mangoes
• This, along with their racy acidity, relatively light body, and low alcohol, makes them delightful sidekicks for cool summer salads
• This, along with their racy acidity, relatively light body, and low alcohol, makes them delightful sidekicks for cool summer salads

HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY

Steps:

• In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
• Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
• Flip the chicken thighs over, fully covering them in the marinade.
• Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
• Heat a large skillet over medium heat, and place the chicken thighs in the pan.
• Cook for five minutes on each side, or until the chicken is cooked through.
• Remove the chicken and set aside.
• Wipe the pan clean and place back on the heat.
• Add the chopped bacon to the pan and cook until crispy, about ten minutes.
• Transfer the bacon to a paper towel-lined plate to drain.
• Add three tablespoons of water to the reserved marinade and stir to combine.
• Slice the chicken into strips.
• Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
• Enjoy!

HONEY MUSTARD CHICKEN SALAD

Steps:

• Combine chicken, grapes, apples, celery, and walnuts in a large bowl. Combine mayonnaise, honey, and Dijon mustard in a small bowl, stirring well. Gently stir into chicken mixture. Cover and chill.