HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY
Here's what you need: honey, dijon mustard, olive oil, garlic, salt, pepper, boneless, skinless chicken thighs, bacon, romaine lettuce, cherry tomatoes, red onion, avocado
Provided by Alix Traeger
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 432 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 31 grams
HONEY MUSTARD CHICKEN SALAD
Dijon,Honey, Orange Juice & Mrs. Dash Seasoning gives this light, low carb, low sodium salad a nice kick. And an excellent recipe for leftover grilled chicken that can be topped chow mein noodles if you like. This is my twist on a recipe I found at Mrs.Dash.com. Prep time does not include chill time.
Provided by BakinBaby
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine vinegar,oil,orange juice,zest,salt,Mrs. Dash,honey & dijon mustard in a container with a tight fitting lid, cover & shake well to combine.
- Combine chicken and celery in a medium bowl, pour dressing over chicken mixture and toss to mix well.
- Cover & chill; 2-3 hours.
- At the same time, place canned mandarin oranges in refrigerator so they will be cold when you prepare the salad.
- To prepare; add drained mandarin oranges & almonds to chilled chicken mixture, toss to combine.
- Serve on lettuce leaves, topped with chow mein noodles if you like.
HONEY MUSTARD CHICKEN SALAD
Make and share this Honey Mustard Chicken Salad recipe from Food.com.
Provided by chickpea
Categories Lunch/Snacks
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together chicken, grapes cut in pieces, celery, apple and pecan halves.
- Cover with dressing and refrigerate.
- Serve on bread of choice.
Nutrition Facts : Calories 172.1, Fat 10.3, SaturatedFat 1.7, Cholesterol 34.6, Sodium 241.4, Carbohydrate 9.1, Fiber 1.2, Sugar 5.4, Protein 11.3
HONEY-MUSTARD CHICKEN SALAD
Turn leftover fried buttermilk chicken into a delicious salad with just a few ingredients. The dressing in this Honey-Mustard Chicken Salad is a classic combination of mayonnaise, Dijon and yellow mustard, and honey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 10m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mayonnaise, mustards, honey, and 1 tablespoon water. Season with salt and pepper. Toss lettuce and carrot with some of the dressing; season with more salt and pepper. Divide among four plates; top with sliced chicken. Drizzle remaining dressing on top.
Nutrition Facts : Calories 252 g, Fat 13 g, Fiber 3 g, Protein 14 g
CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING
We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.
Provided by coweed
Time 40m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g
HOMEMADE HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY
Here's what you need: mustard, honey, olive oil, lemon juice, salt, pepper, garlic powder, romaine lettuce, red onion, cherry tomato, avocado, rotisserie chicken breast, egg
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 13
Steps:
- In a small bowl, add mustard, honey, olive oil, lemon juice, salt, pepper, and garlic powder. Stir until combined.
- In a large bowl, add lettuce, onion, tomatoes, avocado, and chicken.
- Drizzle with honey mustard dressing and toss until evenly coated.
- Serve with hard-boiled egg.
- Enjoy!
Nutrition Facts : Calories 925 calories, Carbohydrate 41 grams, Fat 44 grams, Fiber 7 grams, Protein 93 grams, Sugar 28 grams
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- Combine the first 5 ingredients in a Dutch oven over medium-high heat. Bring to a boil; cover, reduce heat, and simmer for 12 minutes or until the chicken is done. Remove chicken from pan, discarding liquid and solids, and cool chicken slightly. Shred the meat with 2 forks to measure 3 cups.
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- Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and oranges.
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