Honey Mustard Chicken Salad |
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Prep Time: 35 Minutes Cook Time: 7 Minutes |
Ready In: 42 Minutes Servings: 4 |
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I got this from an Easy Stovetop Chicken of the World cookbook. It's easy to make ahead and bring to work as a nice refreshing lunch. Ingredients:
1 lb boneless skinless chicken breast |
2 garlic cloves |
3 tablespoons oil |
salt and pepper |
1 tablespoon honey |
1 tablespoon dijon mustard |
1 tablespoon lemon juice |
1/2 honeydew melon |
2 kiwi fruits |
radicchio, leaves |
Directions:
1. Rinse chicken in cold water, pat dry with paper towels and cut into 1/2 inch cubes. Peal and mince the garlic. Heat 1 T oil in a skillet over medium heat and add the garlic. Saute for 1 minute until garlic is fragrant stirring constantly. Salt and pepper the chicken and add to pan. Cook for 4 - 5 minutes until lightly browned on all sides and cooked through. Remove from pan and let cool.
2. Dressing: in a medium bowl stir the honey, mustard and lemon juice. Whisk in 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
3. Use a melon baller to get honeydew balls (or cut into small squares). Peel the kiwis and cut them in half lengthwise and then in slices.
4. In a large bowl combine the chicken with the melon balls and kiwi's, add dressing and gently stir.
5. Arrange on plate over radicchio leaves.
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