Honey Mustard Chicken Salad

Honey Mustard Chicken Salad 9

This is by far one of the easiest, tastiest salads I’ve ever had.

Simplicity itself.

My honey mustard chicken salad fits the bill perfectly for a lazy summer lunch out in the garden. Especially on these warm days we’ve been having so many of at the moment.

Mustardy chicken with sweet notes of honey in the background, cold crisp salad leaves coated in the honey mustard cooking juices with after tones of oregano, rosemary and garlic. Lip smackingly good.

And easy doesn’t even cover it. You could knock this up with your eyes closed! Not that anybody would know, this salad tastes so much more impressive.

Ideal to share with a friend over a cold glass of vino while you soak up the rays outside.

Honey Mustard Chicken Salad 1

To make enough for 2 you’ll need:

For the honey mustard chicken
2 chicken breasts
30ml dijon mustard
30ml wholegrain mustard
50ml runny honey
1 tbsp extra virgin olive oil
2 garlic cloves (cut in half)
A pinch of oregano
2 sprigs of rosemary
salt & pepper

For the salad
Iceberg lettuce
Curly Endive

Pre-heat your oven to 180C / 350F.

Cut each chicken breast into two so you are left with four pieces of chicken. This will speed up cooking time. Lay the chicken in a baking dish just big enough to comfortably hold it with a little space between each piece of meat. In these gaps arrange the rosemary and garlic.

In a bowl combine the mustards, honey, oil, oregano, salt and pepper. Stir well.

Pour your honey mustard mixture over the chicken. Cover the baking dish with foil and place into the preheated oven. Let it cook away for 25 minutes then remove the foil, baste the chicken with the cooking juices and place back in the oven for another 15-20 minutes uncovered, until starting to brown on top and thoroughly cooked through.

Honey Mustard Chicken Salad 5

While the chicken is cooking away in the oven, crack on with the salad. Cut enough salad for the portion sizes you require, wash, dry and plate up ready and waiting for the chicken.

Honey Mustard Chicken Salad 6

When your chicken is ready, remove from the oven and allow to cool for 5 minutes and then cut into bite size pieces. Arrange these on top of your salad. Then spoon a few tablespoons worth of the cooking juices over your salad.

Et voilΓ !

Ready to eat.

You don’t even have to make your own salad dressing.

Does it get any easier?

I suppose you could use a pre-packed bag of salad..but other than that….

Honey Mustard Chicken Salad 7


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