Wednesday, August 15, 2012

Honey Mustard Chicken Salad {gluten, dairy and egg-free}

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This is a quick and easy allergy-friendly summertime dinner.  Toss together a beautiful garden salad.  Bake some chicken with a two-ingredient sauce and mix up a bit of homemade dressing.  Voila!  Sound easy enough?  Yes.  Sound yummy enough?  Oh, yeah!  Although I serve this for dinner, it could also make a lovely lunch.

Honey Mustard Chicken Salad
{gluten, dairy and egg-free}

2-3 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup mustard (I like to use Dijon)

Honey Mustard Dressing (from food.com):
3 TBSP honey
2 TBSP mustard (I like to use Dijon)
1/4 cup apple cider vinegar
1/2 cup olive oil

Garden Salad ingredients such as:
various greens such as romaine and/or spinach
sliced mushrooms
tomatoes
carrots
radishes
diced onion
etc

Step 1:  Slice chicken breasts lengthwise so that you have two thin filets from each breast.  Pre-heat oven to 375.  Spread chicken in a baking dish (9x13 inch glass dish is what I use).  Mix 1/4 cup honey with 1/4 cup mustard and spread this over chicken to coat.  Bake chicken at 375 for 30-40 minutes, or until chicken is cooked through.

Step 2:  Make the honey mustard salad dressing by combining the honey, mustard, vinegar and oil in the amounts listed above.  Set aside.

Step 3:  Assemble a beautiful garden salad.  Include your favorite ingredients such as romaine lettuce and baby spinach, mushrooms, tomatoes, carrots or any other salad favorites.  Set aside.

Step 4:  Once the chicken has finished cooking, cut it into bite-size pieces.  You can choose to toss the chicken into the salad or keep it in a separate dish for individuals to add to their salad on their own plates.  Serve with the honey mustard dressing either on the side (my preference) or tossed into the salad.

This recipe is being shared at Melt in Your Mouth MondayBetter Mom MondayMonday ManiaSlightly Indulgent TuesdayReal Food WednesdayHealth 2day WednesdayWhat's Cooking WednesdayWednesday Fresh FoodsCast Party WednesdayThriving on ThursdaysFull Plate ThursdayDelightfully Inspiring ThursdayPennywise PlatterGluten Free FridayFoodtastic FridayFriday's FavoritesAllergy Friendly Friday

5 comments:

  1. oh goodness! with all the incredible summer veg out there in the garden right now, this little salad would be a flavorful gem!

    thank you for taking the time to share with us at The Wednesday Fresh Foods Blog Hop - we hope to see you again this Wednesday with more incredible posts! xo, kristy

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  2. Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from vegetarianmamma.com

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  3. This salas seems easy to prepare and looks very delicious too. Hope my kids will appreciate it!

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  4. I make a similar chicken except I mix Dijon and my homemade peach jam. Just bake chicken until almost done, and spread mix over and bake a little longer. Any jam will work such as jalapeno. Easy and delicious.

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