Recipes posted a year ago:
I had a honey mustard chicken salad at a restaurant once and wanted to try to mimic the recipe. I think I came pretty close. This is delicious! Nice and tangy just like I remembered. It goes together quick as you can get everything together while the chicken is grilling. You can really throw anything you want into this salad. The dressing mixes great with any veggies.
- 2 chicken breasts, grilled and chopped into bite size pieces
- Spring mix of lettuce and spinach tossed into a large bowl
- Tomatoes, chopped into small chunks
- Avocado, chopped into small chunks
- 3 green onions, chopped
- 3/4 cup almonds, chopped
- 1 teaspoon or so of no-salt seasoning (not shown)
- Juice from 1 lime
- 1 garlic clove, minced
- 1/4 cup olive oil (not extra-virgin) (not shown)
- 1/4 cider vinegar
- 1/8 cup Dijon mustard
- 1/8 cup honey
Sprinkle the chicken with no-salt seasoning and start it on the grill (you can also bake or boil it if you wish, but I prefer the taste of grilled best here). Heat grill to 400 and cook meat until the center of it reads at 165 using your handy meat thermometer. Cooking time should be about 10 minutes or so on each side.
While meat is grilling, toss the greens into a bowl along with the onions, tomatoes, avocado, and almonds. In a separate bowl whisk together lime juice, garlic, olive oil, vinegar, mustard, and honey. Pour over the salad and toss everything together.
Once chicken is done, chop and also toss into the salad. Mix well and serve!