Honey Mustard Chicken Salad with Homemade Honey Mustard Dressing

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 1/2 cups Apples
  • 8 cups Baby lettuce greens, mixed
  • 1 cup Cherry tomatoes
  • 1/2 cup Red onion

• Condiments

  • 2 tbsp Dijon mustard
  • 1/4 cup Honey
  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tsp Red wine vinegar

• Nuts & Seeds

  • 1/4 cup Pecans

Found on thewholesomedish.com

Description

Ingredients

• 1/4 cup honey
• 3 tbsp. olive oil, divided
• 2 tbsp. Dijon mustard
• 2 tbsp. whole grain mustard (or stone ground)
• 2 tsp. red wine vinegar
• 1/4 tsp. salt
• 1 lb. boneless skinless chicken breasts, cut into bite-size chunks
• 8 cups mixed baby lettuce greens
• 1 1/2 cups chopped apples
• 1 cup halved cherry tomatoes
• 1/2 cup sliced red onion
• 1/4 cup pecans

Directions

• In a small bowl, add the honey, 2 tablespoons of olive oil, Dijon mustard, whole grain mustard, vinegar, and salt. Whisk until well combined. Pour half of the honey mustard dressing into a shallow dish. Add the chopped chicken to the dish. Stir to coat the chicken in honey mustard. Cover and store in the refrigerator to marinate for 1-4 hours. Cover the unused honey mustard and store it in the refrigerator to use as a salad dressing later. Add 1 tablespoon of olive oil to a large non-stick skillet and place it over medium heat. Use a large slotted spoon to transfer the chicken from the marinade to the skillet. Discard the used marinade. Cook the chicken for 6-8 minutes, stirring often, until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit). Cool the cooked chicken for 5 minutes. In a large bowl, add the lettuce. Top with apples, tomatoes, red onion, pecans, and cooked chicken. Serve the salad with the stored honey mustard dressing.
• In a small bowl, add the honey, 2 tablespoons of olive oil, Dijon mustard, whole grain mustard, vinegar, and salt. Whisk until well combined.
• Pour half of the honey mustard dressing into a shallow dish. Add the chopped chicken to the dish. Stir to coat the chicken in honey mustard. Cover and store in the refrigerator to marinate for 1-4 hours.
• Cover the unused honey mustard and store it in the refrigerator to use as a salad dressing later.
• Add 1 tablespoon of olive oil to a large non-stick skillet and place it over medium heat. Use a large slotted spoon to transfer the chicken from the marinade to the skillet. Discard the used marinade. Cook the chicken for 6-8 minutes, stirring often, until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit). Cool the cooked chicken for 5 minutes.
• In a large bowl, add the lettuce. Top with apples, tomatoes, red onion, pecans, and cooked chicken.
• Serve the salad with the stored honey mustard dressing.

Nutrition