Dijon Chicken Salad Recipes

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DIJON CHICKEN SALAD SANDWICH



Dijon Chicken Salad Sandwich image

Spice up a classic and try the Dijon Chicken Salad Sandwich recipe. Lemon juice and Dijon mustard lend their distinctive flavors to this super-easy chicken salad. This Dijon Chicken Salad Sandwich recipes makes enough for eight hearty helpings.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 8 servings.

Number Of Ingredients 8

4 cups chopped cooked chicken
1-1/2 cups chopped celery
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1/8 tsp. ground black pepper
16 slices rye bread
8 lettuce leaves

Steps:

  • Combine chicken, celery, mayonnaise, mustard, lemon juice and pepper.
  • Top 8 bread slices with lettuce, chicken salad and remaining bread slices.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 1 g, Protein 27 g

DIJON CHICKEN AND PASTA SALAD



Dijon Chicken and Pasta Salad image

Five ingredients and 20 minutes are all you need to put together this super main-dish salad!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 17m

Yield 4

Number Of Ingredients 5

1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
2 tablespoons vegetable oil
3 tablespoons cold water
2 tablespoons Dijon mustard
1 cup cubed cooked chicken

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 30 mg, Fiber 2 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1150 mg

DIJON CHICKEN SALAD



Dijon Chicken Salad image

This is, by far, my most requested recipe. In addition to the traditional grapes, this chicken salad also features sweet apricots.-Raymond Sienko, Hawleyville, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

4 cups cubed cooked chicken
1 cup sliced celery
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
1/4 cup chopped dried apricots
1/4 cup sliced green onions
3/4 cup mayonnaise
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
1/2 cup sliced almonds

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Pour into chicken mixture; toss to coat. Cover and refrigerate until serving. Serve on a lettuce-lined plate. Sprinkle with almonds.

Nutrition Facts : Calories 504 calories, Fat 33g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 513mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 30g protein.

HONEY-DIJON CHICKEN SALAD



Honey-Dijon Chicken Salad image

This delightful main-dish salad has an easy sauce/dressing that lends a sweet-tangy flavor to the mix. "You can add or take away vegetables to suit your taste," notes Janelle Hensley of Harrisonburg, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound chicken tenderloins, cut into 1-1/2-inch pieces
2 tablespoons honey, divided
2 tablespoons Dijon mustard, divided
3 cups torn leaf lettuce
2 hard-boiled large eggs, chopped
2 tablespoons each chopped green, sweet orange and yellow pepper
1 tablespoon chopped onion
2 teaspoons sesame seeds

Steps:

  • Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.

Nutrition Facts : Calories 301 calories, Fat 9g fat (2g saturated fat), Cholesterol 279mg cholesterol, Sodium 498mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

DIJON CHICKEN WITH GRAPE SALAD



Dijon Chicken with Grape Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

1 lb. grilled chicken meat, sliced
2 cups California seedless grapes
3/4; cup celery, sliced
1/4 cup green onion, sliced
4 oz. mixed honey-roasted nuts
1/3 cup prepared honey-dijon dressing
4-6 cups salad greens or chopped romaine lettuce

Steps:

  • In a large bowl, toss together chicken, grapes, celery, green onion and nuts with the dressing.
  • Serve salad on a bed of greens.

DIJON CHICKEN SALAD



Dijon Chicken Salad image

This chicken salad is wonderful and easy to prepare. Plus, most of the ingredients you likely have right in your pantry. Serve it on pita halves, croissants, or rolls.

Provided by Susan C

Categories     Salad

Time 20m

Yield 6

Number Of Ingredients 11

2 (10 ounce) cans chunk chicken
1 cup sliced celery
1 cup halved seedless green grapes
1 cup halved seedless red grapes
¼ cup dried cranberries
2 teaspoons dried chives
2 tablespoons honey
1 tablespoon Dijon mustard
¾ cup mayonnaise
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 21.4 g, Cholesterol 68.3 mg, Fat 29.6 g, Fiber 1.1 g, Protein 21.1 g, SaturatedFat 5.4 g, Sodium 899.9 mg, Sugar 18.6 g

HONEY DIJON CHICKEN, WARM POTATO SALAD



Honey Dijon Chicken, Warm Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

1/4 cup white balsamic vinegar
2 tablespoons bacon renderings, at room temperature
1 tablespoon Dijon mustard
1 cup 80/20 blended oil
Salt and pepper
1/2 gallon vegetable oil
1/2 cup honey mustard
1 cup milk
4 eggs, whipped
Four 6-ounce chicken breasts
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 cup Japanese breadcrumbs
1 tablespoon grapeseed oil
1/4 cup julienned red onion
1 cup haricot verts
1 cup red potatoes, poached or steamed, medium doneness
1/4 cup cooked and diced bacon
1/4 cup chicken stock
1 tablespoon minced fresh parsley
2 boiled eggs, diced

Steps:

  • For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
  • For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
  • For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
  • In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.

LIGHT LEMON-DIJON CHICKEN SALAD



Light Lemon-Dijon Chicken Salad image

Enjoy this lighter version of a chicken Caesar salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 10

1/4 cup reduced-fat mayonnaise or salad dressing
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, finely chopped
4 cups shredded romaine lettuce
2 cups shredded cooked chicken breasts
1/4 cup sliced drained sun-dried tomatoes in oil
1 hard-cooked egg, chopped
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded Parmesan cheese, if desired

Steps:

  • In small bowl, beat all dressing ingredients with wire whisk until well blended.
  • On individual serving plates, arrange lettuce, chicken, tomatoes and egg. Spoon dressing over top. Sprinkle with onions and cheese.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g

HONEY DIJON CHICKEN SALAD



Honey Dijon Chicken Salad image

While I have dozens of chicken salad recipes I made this last night for a church supper and put it at the top of my list favorites. The honey and Dijon mustard really make this salad stand out. We use a slice of white and a slice of wheat bread to make the sandwiches, and also cut them into fourths making triangles. Serving these on a pretty platter, point side up makes for a great presentation.

Provided by Childrens Minister

Categories     Lunch/Snacks

Time 30m

Yield 24 sandwiches, 10-12 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts, poached and chopped fine
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped pecans
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
seasoning salt, and
pepper
1 loaf white bread
1 loaf whole wheat bread

Steps:

  • Poaching chicken: Place breasts in a large pot of cold water. Cover with a lid and bring to a boil over medium heat. Boil 7 minutes or until chicken is cooked through.
  • Remove from pot to plate and cool enough to chop.
  • Salad:.
  • Add chopped chicken to a large bowl, stir with a fork to begin breaking the chicken up. Add the celery, onion, and pecans stirring well. Add mustard, mayonnaise, honey, and salt and pepper. Stir well. Taste and adjust seasoning.
  • Open one of the loaves of bread, remove the heels and place on your counter. Place about 2-3 Tablespoons of salad on each slice of bread. Spread with spoon to cover. Open the second loaf of bread, remove the heels, and place on top of the salad. Cut sandwich with serrated knife into triangles. Serve on lettuce lined platter point side up.
  • Note: this is really good on toast, too.

DIJON CHICKEN SALAD SANDWICHES



Dijon Chicken Salad Sandwiches image

Make and share this Dijon Chicken Salad Sandwiches recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup mayonnaise (I use Hellman's)
1/4 cup sliced green onion
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1/2 teaspoon salt
2 cups cubed cooked chicken
softened butter
lettuce leaf
tomatoes, slices
6 plain croissants

Steps:

  • Combine first 6 ingredients.
  • Butter croissants - this is important as the butter makes a 'lining' to prevent the croissant from getting too soggy, and it tastes good too.
  • Fill croissants with lettuce, tomato slices and chicken salad.

Nutrition Facts : Calories 508.7, Fat 29.9, SaturatedFat 9.2, Cholesterol 80.8, Sodium 2049.2, Carbohydrate 40.1, Fiber 5.7, Sugar 9.5, Protein 22.1

DIJON CHICKEN THIGHS



Dijon Chicken Thighs image

The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.

Provided by thedailygourmet

Categories     Baked Chicken Thighs

Time 55m

Yield 8

Number Of Ingredients 14

½ teaspoon granulated garlic
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs
2 tablespoons unsalted butter
¼ cup unsalted butter
1 large shallot, peeled and chopped
¼ cup whiskey
½ cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup
salt and freshly ground black pepper to taste
1 teaspoon finely chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
  • Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
  • Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
  • Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
  • Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g

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