Honey mustard chicken salad

Honey mustard chicken salad

Honey mustard and chicken just go together. I make baked honey mustard chicken. Honey mustard sauce is often served for dipping with chicken tenders or strips. And honey mustard is a common type of salad dressing. So it is easy to come up with the idea for a honey mustard chicken salad.

A chicken breast is coated with a honey mustard mixture and baked. It is then sliced and served hot on the salad, with a bit more of that honey mustard mixture drizzled over for additional flavor. A honey mustard vinaigrette was an obvious choice for dressing the salad.

Different types of tomatoes can be used for the salad, of course. I found some mini heirloom tomatoes which I used here, which accounts for the variety of colors. I had been planning on using regular black olives but I had run out. So I used Kalamata olives, which turned out to be a good choice.

A few suggestions on preparation. I suggest lining the pan in which you are baking the chicken with foil. Some of the honey mustard mixture will run off the chicken breast, spread out around it, and turn black. It’s so much easier to crumple up and discard the foil than to scrub the pan.

The viscous nature of honey at room temperature makes it difficult to mix it with the other ingredients. My solution is to warm the honey first, which thins it out and makes the mixing much easier. I do this by putting the honey in the microwave for 15 or 20 second (less if there is a smaller amount left in the bottle). I’m just warming it up, not getting it hot. I have done this a lot, and it has never seemed to have negatively affected the honey.

Honey mustard chicken salad

1 chicken breast
1–1/2 tablespoons honey
1–1/2 tablespoons Dijon mustard
1 teaspoon olive oil

leaf lettuce

3 tablespooons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
fresh ground pepper

Preheat the oven to 400 degrees. Line a pan with aluminum foil and spray lightly with oil. Mix the honey, mustard, and olive oil in a small bowl. Coat the chicken breast on both sides with the honey mustard mixture, reserving a small amount for spooning over the baked chicken on the salad. (This will be obvious and I really shouldn’t need to say it, but a food safety reminder is always a good idea: Since some of the honey mustard will be used uncooked, don’t let the spoon used to scoop out the mixture touch the raw chicken, and don’t let whatever you use to spread the sauce on the chicken go into the bowl.) Bake the chicken breast until cooked through, about 25 minutes or so. No problem slicing into it to check, as you will be slicing the breast before serving anyway.

Since the idea is to serve the salad with the chicken hot, before the chicken is done, prepare the remainder of the salad. Cut up the tomatoes as appropriate for their size and slice the olives you are using in half. Arrange these on the lettuce, with a spot left open for the chicken in the middle.

Whisk or shake in a small jar the oil, vinegar, honey, mustard, and pepper. Spoon the vinaigrette over the salad.

When the chicken is done, cut into slices and place the chicken on the salad. Drizzle some of the remaining honey mustard mixture over the chicken to enhance the flavor.


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