Honey-Mustard Chicken Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
The marinating of the chicken adds so much extra flavor to the recipe. You can choose any lettuce you want to serve this wonderful chicken on. Ingredients:
6 tablespoons dijon mustard |
6 tablespoons vegetable oil, divided |
1/2 cup water |
1/4 cup honey |
2 tablespoons lemon juice |
1/2 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
6 cups torn mixed greens |
12 cherry tomatoes, halved |
1 cup sliced fresh mushrooms |
1/4 cup chopped green onions |
Directions:
1. 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.
|
|