HONEY MUSTARD CHICKEN SALAD
I got this from an Easy Stovetop Chicken of the World cookbook. It's easy to make ahead and bring to work as a nice refreshing lunch.
Provided by Buzymomof3
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken in cold water, pat dry with paper towels and cut into 1/2 inch cubes. Peal and mince the garlic. Heat 1 T oil in a skillet over medium heat and add the garlic. Saute for 1 minute until garlic is fragrant stirring constantly. Salt and pepper the chicken and add to pan. Cook for 4 - 5 minutes until lightly browned on all sides and cooked through. Remove from pan and let cool.
- Dressing: in a medium bowl stir the honey, mustard and lemon juice. Whisk in 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Use a melon baller to get honeydew balls (or cut into small squares). Peel the kiwis and cut them in half lengthwise and then in slices.
- In a large bowl combine the chicken with the melon balls and kiwi's, add dressing and gently stir.
- Arrange on plate over radicchio leaves.
Nutrition Facts : Calories 319.8, Fat 13.7, SaturatedFat 2, Cholesterol 72.6, Sodium 204.6, Carbohydrate 24.9, Fiber 2.5, Sugar 20.6, Protein 25.6
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