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Recipe to Print-Summer Chicken Salad with Honey Dijon Dressing - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Summer Chicken Salad with Honey Dijon Dressing - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Salad Used in Baskets: No Base: Poultry Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 6.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $1.78 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: If you prefer, you can leave the chicken cutlets whole and serve them on top of the salad and drizzle a little extra dressing over the top.

Ingredients: Directions: For the chicken, sprinkle each cutlet with salt and pepper to taste. Add olive oil to a hot skillet and cook chicken about 3 minutes per side until golden, brown and delicious. Remove to a rack or paper towels to drain and cool. Slice the cooled chicken on an angle. For the dressing, combine the mustard, honey, vinegar and a little salt and pepper to taste in a bowl. Whisk in the oil in a slow, steady stream. Arrange the greens in a large salad bowl, top them with the chicken, bell peppers, tomatoes, carrots and dressing, and toss them to coat thoroughly.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00