Honey Mustard Chicken Salad (gluten, dairy & egg-free)
from notmissingathing.blogspot.ca (allergy friendly cooking)
- 2-3 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup mustard (I like Dijon, but you can use any kind)
Honey mustard dressing
- 3 tbsp honey
- 2 tbsp mustard
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
Salad ingredients such as:
- various greens such as romaine and/or spinach
- sliced mushrooms
- tomatoes
- carrots
- radishes
- diced onion, etc (whatever else you like in your salad)
Step 1: Slice chicken breasts lengthwise so that you have two thin filets from each breast. Pre-heat oven to 375. Spread chicken in a baking dish (9×13 inch glass dish is what I use). Mix 1/4 cup honey with 1/4 cup mustard and spread this over chicken to coat. Bake chicken at 375 for 30-40 minutes, or until chicken is cooked through.
Step 2: Make the honey mustard salad dressing by combining the honey, mustard, vinegar and oil in the amounts listed above. Set aside.
Step 3: Assemble a beautiful garden salad. Include your favourite ingredients such as romaine lettuce and baby spinach, mushrooms, tomatoes, carrots or any other salad favorites. Set aside.
Step 4: Once the chicken has finished cooking, cut it into bite-size pieces. You can choose to toss the chicken into the salad or keep it in a separate dish for individuals to add to their salad on their own plates. Serve with the honey mustard dressing either on the side (my preference) or tossed into the salad.
