Earlier this week we fired up the grill to cook some chicken. Rather than eat the chicken alone, (that gives me the "ick" 😂) I decided to chop mine up to make a yummy little salad. Here's what I did!
Honey Mustard Chicken Salad
Ingredients for the chicken marinade:
2 boneless, skinless chicken breasts
1/2 cup of dijon mustard
1/4 cup of honey
Salt/Pepper
Ingredients for the salad:
Romaine lettuce
Cherry tomatoes
Bell Peppers
Cucumbers
Avocado
Green onions
Cheddar cheese, shredded
Ingredients for the dressing:
2 tablespoons of dijon mustard
2 tablespoons of apple cider vinegar
2 tablespoons of olive oil
1 tablespoon of honey
1 tsp minced garlic
Salt/Pepper
Directions:
- Marinate your chicken using a large Ziploc bag for at least 2 hours. All day or overnight is even better!
- Grill your chicken until it is completely cooked through. Cut into small, bite-sized pieces.
- Fill a large plate with your salad ingredients. Feel free to add, or substitute based on your preferences. Make sure everything is cut into small pieces of about the same size.
- Mix up your dressing ingredients in a bowl using a whisk.
- Top your salad with your chicken, and as much dressing as you like.
- Store leftover salad dressing in the fridge.
This was really, really good! It was so good that I'm thinking it will be on the menu next week, too. 😉
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