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Honey Mustard Chicken, sweet and crunchy Salad

Honey Mustard Chicken, sweet and crunchy Salad

Yesterday I thawed chicken breast and when dinner time arrived, I took a quick  look in the fridge and make this chicken salad with minimal prep time. You could add any toppings you’d like, or use this chicken as your main with roasted veggies on the side. This chicken is satisfying and could be used in many ways.

Mustard chicken glaze

  • 4 chicken breast, butterflied (I like to butterfly my chicken breast a lot. It provides more surface area for the marinade and allows for quicker cooking)
  • 1/3 cup grainy mustard
  • 1/3 honey
  • ½ tsp paprika
  • 1 tsp parsley flakes
  • Salt & pepper, oil

Instructions

  • Preheat oven to 350
  • Spread olive oil on baking dish
  • Mix all ingredients together and spread over chicken
  • Bake for 30-35 mins

Salad toppings

  • Bed of baby spinach
  • Sweet potato, cooked (this was leftover from my curry soup. I saved a couple chunks and new I would find a place for them)
  • Avocado, sliced
  • Pecans, toasted (spread in single layer on baking sheet – about 5 mins at 350 or until dark)
  • Craisins

Dressing

  • Chicken Glaze (I reserved about 3 tbs) and added olive oil and 1 tbs thick coconut milk
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