Honey Dijon Chefs Salad Recipes
HONEY-DIJON CHEF'S SALAD
Dinner for six ready in 25 minutes! Ham, cheese, beans and veggies arranged over spring greens flavored with honey-Dijon dressing makes a delicious main-dish salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place greens on large platter; drizzle with dressing. Arrange ham, cheese, beans, cucumber and tomatoes in stripe pattern over greens. Sprinkle with sunflower nuts and onions.
Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 0 g
EASY HONEY DIJON DRESSING - 5 INGREDIENTS
Easy to mix up and better tasting than the bottled stuff. This recipe was recently printed in our local newspaper.
Provided by mailbelle
Categories Salad Dressings
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Whisk oil, honey, lemon juice, mayonnaise and mustard until well combined.
- Remix before using.
HONEY DIJON CHICKEN SALAD
While I have dozens of chicken salad recipes I made this last night for a church supper and put it at the top of my list favorites. The honey and Dijon mustard really make this salad stand out. We use a slice of white and a slice of wheat bread to make the sandwiches, and also cut them into fourths making triangles. Serving these on a pretty platter, point side up makes for a great presentation.
Provided by Childrens Minister
Categories Lunch/Snacks
Time 30m
Yield 24 sandwiches, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Poaching chicken: Place breasts in a large pot of cold water. Cover with a lid and bring to a boil over medium heat. Boil 7 minutes or until chicken is cooked through.
- Remove from pot to plate and cool enough to chop.
- Salad:.
- Add chopped chicken to a large bowl, stir with a fork to begin breaking the chicken up. Add the celery, onion, and pecans stirring well. Add mustard, mayonnaise, honey, and salt and pepper. Stir well. Taste and adjust seasoning.
- Open one of the loaves of bread, remove the heels and place on your counter. Place about 2-3 Tablespoons of salad on each slice of bread. Spread with spoon to cover. Open the second loaf of bread, remove the heels, and place on top of the salad. Cut sandwich with serrated knife into triangles. Serve on lettuce lined platter point side up.
- Note: this is really good on toast, too.
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