Directions:
- Combine mustard, 4 tablespoons of oil, water, honey, lemon juice and pepper. Place chicken in a shallow glass dish; add half of the marinade. Reserve the remaining marinade. Cover and refrigerate chicken for at least 2 hours, turning occasionally. Drain chicken and discard marinade. In a large skillet over medium heat, cook chicken in the remaining oil for 5-7 minutes per side or until browned and juices run clear. Arrange the greens, tomatoes, mushrooms and onions on four salad plates. Slice chicken; arrange over salads. In a saucepan, bring reserved marinade to a boil and boil for 2 minutes. Spoon over salads; serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1045.75 Kcal (4378 kJ) | ||
| Calories from fat | 577.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.16g | 99% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 929.53mg | 39% | |
| Potassium | 637.24mg | 14% | |
| Total Carbs | 111.45g | 37% | |
| Sugars | 41.98g | 168% | |
| Dietary Fiber | 14.87g | 59% | |
| Protein | 27.03g | 54% | |
| Vitamin C | 30.6mg | 51% | |
| Iron | 6.7mg | 37% | |
| Calcium | 161.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 151.14 Kcal (633 kJ) | ||
| Calories from fat | 83.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 99% | |
|---|---|---|---|
| Cholesterol | 2.42mg | 6% | |
| Sodium | 134.34mg | 39% | |
| Potassium | 92.1mg | 14% | |
| Total Carbs | 16.11g | 37% | |
| Sugars | 6.07g | 168% | |
| Dietary Fiber | 2.15g | 59% | |
| Protein | 3.91g | 54% | |
| Vitamin C | 4.4mg | 51% | |
| Iron | 1mg | 37% | |
| Calcium | 23.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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