Honey Mustard Chicken Salad Recipes

HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY

Steps:

• In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
• Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
• Flip the chicken thighs over, fully covering them in the marinade.
• Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
• Heat a large skillet over medium heat, and place the chicken thighs in the pan.
• Cook for five minutes on each side, or until the chicken is cooked through.
• Remove the chicken and set aside.
• Wipe the pan clean and place back on the heat.
• Add the chopped bacon to the pan and cook until crispy, about ten minutes.
• Transfer the bacon to a paper towel-lined plate to drain.
• Add three tablespoons of water to the reserved marinade and stir to combine.
• Slice the chicken into strips.
• Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
• Enjoy!

LEMONY CHICKEN WITH POTATOES AND OREGANO

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

HONEY MUSTARD CHICKEN SALAD

Steps:

• Combine chicken, grapes, apples, celery, and walnuts in a large bowl. Combine mayonnaise, honey, and Dijon mustard in a small bowl, stirring well. Gently stir into chicken mixture. Cover and chill.