Honey-Dijon Chicken Salad Recipe

Honey-Dijon Chicken Salad Recipe
Honey-Dijon Chicken Salad Recipe photo by Taste of Home
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Honey-Dijon Chicken Salad Recipe

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This delightful main-dish salad has an easy sauce/dressing that lends a sweet-tangy flavor to the mix. "You can add or take away vegetables to suit your taste," notes Janelle Hensley of Harrisonburg, Virginia.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/2 pound chicken tenderloins, cut into 1-1/2-inch pieces
  • 2 tablespoons honey, divided
  • 2 tablespoons Dijon mustard, divided
  • 3 cups torn leaf lettuce
  • 2 hard-boiled large eggs, chopped
  • 2 tablespoons each chopped green, sweet orange and yellow pepper
  • 1 tablespoon chopped onion
  • 2 teaspoons sesame seeds

Directions

Place chicken in a 1-1/2-qt. baking dish coated with cooking spray. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake at 350° for 20-25 minutes or until meat is no longer pink.
In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between two plates. Top with chicken. Combine remaining honey and mustard; drizzle over chicken. Yield: 2 servings.
Originally published as Honey-Dijon Chicken Salad in Cooking for 2 Summer 2007, p10

Nutritional Facts

2-1/2 cups: 301 calories, 9g fat (2g saturated fat), 279mg cholesterol, 498mg sodium, 25g carbohydrate (19g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.

  • 1/2 pound chicken tenderloins, cut into 1-1/2-inch pieces
  • 2 tablespoons honey, divided
  • 2 tablespoons Dijon mustard, divided
  • 3 cups torn leaf lettuce
  • 2 hard-boiled large eggs, chopped
  • 2 tablespoons each chopped green, sweet orange and yellow pepper
  • 1 tablespoon chopped onion
  • 2 teaspoons sesame seeds
  1. Place chicken in a 1-1/2-qt. baking dish coated with cooking spray. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake at 350° for 20-25 minutes or until meat is no longer pink.
  2. In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between two plates. Top with chicken. Combine remaining honey and mustard; drizzle over chicken. Yield: 2 servings.
Originally published as Honey-Dijon Chicken Salad in Cooking for 2 Summer 2007, p10

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