Tuesday, February 03, 2009

Honey Mustard Chicken Salad

Tonight I was feeling a bit creative, so I thought I'd try something new...this is what I came up with. It's definitely a new favorite!

Honey Mustard Chicken Salad

Cut 3 boneless, skinless chicken breasts into aprox. 4 pieces each. Start browning in a medium skillet with a little bit of olive oil. In a small sauce pan, mix (about) 4 tablespoons each of mustard and honey. Heat until just starting to boil, and well blended. Turn your chicken pieces over, and then spoon half of the honey mustard mix over them. Cook the rest of the sauce another minute or two, then remove from heat. While the chicken finishes cooking, lightly cook about three handfuls of fresh green beans. (Costco has a great bag of these in their giant fridge) I just covered them in water, added a pinch or two of salt and about a half Tblsp. of butter, covered and brought to almost a boil--you still want them to be crisp, just warm throughout. Make a big bed of mixed greens on your dinner plates, then place the green beans on top of that. Next comes the chicken pieces. Then I added about a half cup of cherry tomatoes (cut in half), and between 1/4 and 1/2 cup of blueberries (yes, blueberries!). Over all of this, drizzle the rest of the honeymustard sauce. Viola! This would be a great lunch on it's own since it makes such a big salad...but I think if you want it to be a full dinner then you might want to add some sort of additional "filler"on the side...maybe potatoes cut in wedges, mixed with your favorite spices and then cooked with a bit of olive oil? Let me know if you try it, and what you think!!

1 comment:

YayaOrchid said...

Oh, you're making me hungry! That recipe sounds so good!