Honey Mustard Chicken Salad with Homemade Honey Mustard Dressing
¼ cup honey
3 tbsp. olive oil, divided
2 tbsp. Dijon mustard
2 tbsp. whole grain mustard (or stone ground)
2 tsp. red wine vinegar
¼ tsp. salt
1 lb. boneless skinless chicken breasts, cut into bite-size chunks
8 cups mixed baby lettuce greens
1½ cups chopped apples
1 cup halved cherry tomatoes
½ cup sliced red onion
¼ cup pecans
In a small bowl, add the honey, 2 tablespoons of olive oil, Dijon mustard, whole grain mustard, vinegar, and salt. Whisk until well combined.
Pour half of the honey mustard dressing into a shallow dish. Add the chopped chicken to the dish. Stir to coat the chicken in honey mustard. Cover and store in the refrigerator to marinate for 1-4 hours.
Cover the unused honey mustard and store it in the refrigerator to use as a salad dressing later.
Add 1 tablespoon of olive oil to a large non-stick skillet and place it over medium heat. Use a large slotted spoon to transfer the chicken from the marinade to the skillet. Discard the used marinade. Cook the chicken for 6-8 minutes, stirring often, until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit). Cool the cooked chicken for 5 minutes.
In a large bowl, add the lettuce. Top with apples, tomatoes, red onion, pecans, and cooked chicken.
Serve the salad with the stored honey mustard dressing.
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