Warm Chicken Salad with Honey Mustard Dressing
Warm Chicken Salad with Honey Mustard Dressing

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, warm chicken salad with honey mustard dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Warm Chicken Salad with Honey Mustard Dressing is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Warm Chicken Salad with Honey Mustard Dressing is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have warm chicken salad with honey mustard dressing using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Warm Chicken Salad with Honey Mustard Dressing:
  1. Take Main dish
  2. Take 2 tbsp olive oil
  3. Get 1 tsp crushed garlic
  4. Take 1 tsp grainy mustard
  5. Prepare 1 tsp honey
  6. Make ready 3 boneless skinless chicken thighs
  7. Take 1 avocado cut into chunks
  8. Take 1/2 packages cherry tomatoes cut in half
  9. Get 1/2 packages salad greens
  10. Get 1 red onion, sliced
  11. Prepare 2 sliced oranges
  12. Take Dressing
  13. Make ready 2 tbsp olive oil
  14. Prepare 2 tbsp lemon juice
  15. Make ready 2 tbsp plain yoghurt
  16. Prepare 1 tbsp grainy mustard
  17. Prepare 1 tbsp honey
Steps to make Warm Chicken Salad with Honey Mustard Dressing:
  1. combine olive oil mustard garlic and honey in a bowl
  2. cut chicken into chunks then add to the bowl. Mix well cover and refrigerate for 30 minutes
  3. turn element to 3 or 4, put frying pan on top, add chicken and cook for 15 to 20 minutes
  4. add red onion and continue cooking until chicken is cooked
  5. place salad, avocado, tomatoes on a platter
  6. arrange the sliced orange pieces around the edge of the platter
  7. serve with barkers tamarillo and plum chutney

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