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Honey Mustard Chicken Salad
2022-08-25
https://www.metro.ca/userfiles/image/recipes/salade-poulet-miel-moutarde-11991.jpg
PT20M
PT20M
PT40M
Place all the dressing ingredients in a jar and shake well until you can't see any honey on the base of the jar. Adjust seasoning to taste.Reserve 1/4 cup of the dressing and store the rest in the fridge until ready to dress the salad.Season chicken with a pinch of salt and pepper. In a large Ziploc bag or large bowl, combine chicken with the reserved 1/4 cup of the Dijon dressing; marinate for at least 1-6 hours in the fridge, turning the bag occasionally.Preheat grill (or grill pan or skillet) to medium heat and grease grates. Remove chicken from marinade. Add chicken to grill or grill pan, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Set aside and allow to rest then slice into strips.Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.Once cool chop and set aside.Place all the salad ingredients into a large bowl and toss with honey dijon mustard dressing.
4
Metro
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For the Salad:
5 cups chopped romaine Lettuce
1 cup halved or quartered cherry tomatoes
1/2 cup thinly sliced red onion
1 large Avocado, thinly sliced or chopped
6 slices bacon, cooked and chopped
1 cup corn kernels
4 skinless and boneless chicken thighs or chicken breasts
1/2 cup crumbled feta cheese
1/4 cup toasted pumpkin seeds
For the honey Dijon mustard Dressing /Marinade
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup apple cider vinegar
2 tablespoons Lemon juice
1 clove of garlic peeled and minced
1/4 cup Olive oil
1/2 teaspoon Salt
1/2 teaspoon black pepper
1/2 cup Greek yogurt for a creamy version (optional)
Honey Mustard Chicken Salad
4
Accompaniments, main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
For the Salad:
-
5 cups
chopped romaine Lettuce
-
1 cup
halved or quartered cherry tomatoes
-
1/2 cup
thinly sliced red onion
-
1
large Avocado, thinly sliced or chopped
-
6 slices
bacon, cooked and chopped
-
1 cup
corn kernels
-
4
skinless and boneless chicken thighs or chicken breasts
-
1/2 cup
crumbled feta cheese
-
1/4 cup
toasted pumpkin seeds
-
For the honey Dijon mustard Dressing /Marinade
-
1/4 cup
Dijon mustard
-
1/4 cup
honey
-
1/4 cup
apple cider vinegar
-
2 tablespoons
Lemon juice
-
1
clove of garlic peeled and minced
-
1/4 cup
Olive oil
-
1/2 teaspoon
Salt
-
1/2 teaspoon
black pepper
-
1/2 cup
Greek yogurt for a creamy version (optional)
Preparation
Place all the dressing ingredients in a jar and shake well until you can't see any honey on the base of the jar. Adjust seasoning to taste.
Reserve 1/4 cup of the dressing and store the rest in the fridge until ready to dress the salad.
Season chicken with a pinch of salt and pepper. In a large Ziploc bag or large bowl, combine chicken with the reserved 1/4 cup of the Dijon dressing; marinate for at least 1-6 hours in the fridge, turning the bag occasionally.
Preheat grill (or grill pan or skillet) to medium heat and grease grates. Remove chicken from marinade. Add chicken to grill or grill pan, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Set aside and allow to rest then slice into strips.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
Once cool chop and set aside.
Place all the salad ingredients into a large bowl and toss with honey dijon mustard dressing.
Source :
Metro
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