Honey Mustard Chicken Salad with Homemade Honey Mustard Dressing

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

Instructions
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.

Honey Mustard Chicken Salad with Homemade Honey Mustard Dressing