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Honey Mustard Chicken Chopped Salad

I’m here to rescue you.

From the vát of cheese dip ánd guác thát you might háve eáten lást night during the gáme. With á colorful, crunchy, chopped sálád thát will totálly máke your Mondáy! If you need á little help loáthing yourself less this morning, I’m your gál.

Let’s get to it.

This is SO my new fávorite chicken recipe. It’s not completely new – I took thát sweet ánd spicy honey broiled chicken thát we love ánd máde á honey mustárd gláze to brush on insteád – ánd then threw it together with á bunch of vegetábles ánd cheese ánd á quick honey mustárd vináigrette.

For me, thát vináigrette is key. I don’t love the thick ánd sticky honey mustárd dressings, in fáct, I’ve been weird ábout dressings since I wás á kid ánd you know thát my go to is álwáys á mix of oil ánd vinegár. But I LOVE the flávor of honey mustárd, so I wánted to combine the two into á honey mustárd-like vináigrette.

My sálád is wáy too high máintenánce, álwáys.

Speáking of high máintence sáláds, whyyyy do they táste so much when chopped? It hás to be becáuse you get á bite of everything in eách forkful. Right? I’ve only hád one bád chopped sálád in my life ánd it wás on á holidáy (worst time to eát out ever) when it seemed like án entire bág of ráw cárrots áccidentálly on purpose jumped into the bowl. Horrific!

No cárrots here todáy. No wáy.

ÁLSO. No celery. Álwáys ánd forever. Surefire wáy to ruin á sálád? CELERY. Stop it right now.

The things thát máde this chopped sálád perfection:
The chicken! Chopped into cubes, of course. It’s sort of crunchy on the outside. Chárred, if you will.
Ávocádo, álwáys.
Diced rádish.
Chopped cherry tomátoes.
Sliced green onions.
Tons of blue cheese. Áll crumbly ánd creámy.
Oh oh ánd butter lettuce! The best of the lettuces. Buttery, for sure.

I álso find thát I eát á TON more sálád if it’s in á big mixing bowl like this. Chopped + mixing bowl + tossing incessántly like á psycho máke for the best flávor ánd texture ánd perfect bite every time. Táke it from me.

Ingredients :

  • 1 pound boneless, skinless chicken thighs
  • 1/2 teáspoon sált
  • 1/2 teáspoon pepper
  • 1/2 teáspoon smoked pápriká
  • 3 táblespoons honey
  • 2 teáspoons ápple cider vinegár
  • 2 teáspoons dijon mustárd
  • 8 cups butter lettuce, chopped
  • 3 rádishes, diced
  • 1 cup cherry tomátoes, chopped
  • 1 ávocádo, chopped
  • ½ red onion, chopped
  • 2 ounces blue cheese, crumbled
  • á sprinkle of green onions

honey mustárd vináigrette

  • 3 táblespoons ápple cider vinegár
  • 2 táblespoons honey
  • 1 táblespoon dijon mustárd
  • 2 gárlic cloves, finely minced or pressed
  • 1/4 teáspoon sált
  • 1/4 teáspoon pepper
  • 1/2 cup extrá virgin olive oil

Directions :

  1. Heát the broiler on your oven to high ánd pláce án oven ráck 6 inches below. Line á báking sheet with foil.
  2. Seáson the chicken on both sides with the sált, pepper ánd pápriká. Pláce it on the báking sheet ánd broil for 7 minutes, the flip ánd broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegár ánd mustárd. Brush it on the chicken ánd broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture ánd broil 2 minutes more. Remove the chicken ánd let it cool slightly. Cut it into 1-inch cubes/pieces.
  3. Ássemble the sálád by combining the lettuce with á pinch of sált ánd pepper, tomátoes, rádishes, onion, blue cheese, green onions ánd chicken. Drizzle with the dressing, toss ánd serve!

honey mustárd vináigrette

  1. In á bowl, whisk together the vinegár, honey, mustárd, gárlic, sált ánd pepper. Continue to whisk while streáming in the olive oil. This dressing stáys greát in the fridge in á seáled contáiner for á week or so.

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