1494. Honey Mustard Chicken Salad

With roasted pumpkin and beetroot, this salad definitely has a winter vibe. It can even be considered a meal, since it has added heft from grilled chicken, walnuts, and avocado. The honey mustard dressing gives it a diner-like quality.

Looking at the list of ingredients, you can see that this is a highly customizable salad. You can omit or add vegetables to your liking, and can even switch out the honey mustard dressing for a vinaigrette.

Ingredients:

For the chicken:

2 large chicken breasts

1 Tbsp chicken seasoning

2 Tbsp oil

For the salad:

4 cups mixed greens

2 cups diced pumpkin, roasted

1 cup diced boiled beetroot

1 cup cherry tomatoes, halved

2 avocadoes, sliced

1/2 large white onion, sliced

3/4 cup walnuts, lightly toasted

For the dressing:

1 Tbsp dijon mustard

2 Tbsp runny honey

2 Tbsp lemon juice

1 tsp salt

1 cup olive oil

Method:

Butterfly the chicken breasts and marinate it for 30 minutes in the chicken seasoning and the oil.

Using a well-ventilated space, or grilling outside, grill the chicken until lightly charred and cooked through. Put in a plate loosely covered to rest and cool.

Build your salad: scatter the mixed greens over the base of your serving dish and layer the rest of the ingredients over it. Slice the rested and cooled chicken breasts and add those too.

To make the dressing, blitz all dressing ingredients in a blender.

Dress the salad just before serving.

صحة و عافية