Honey Mustard Chicken Salad
lunch

Honey Mustard Chicken Salad

0 Servings
25 Minutes

This salad is one of our new favourites, and we’re so excited to get it on your table! This satisfying salad is topped with a tangy, creamy and sweet dressing, crispy panko and tender seasoned chicken. Be sure to save the recipe for the Honey Mustard Dressing– we have a feeling it will become a new staple in your fridge!

Ingredients
Instructions

INGREDIENTS


    For the Chicken:
  • 1
    boneless skinless chicken breast(s)
  • 1
    Tablespoon
    oil, or more as needed
  • 0.5
    Teaspoon
    onion powder
  • 0.5
    Teaspoon
    garlic powder
  • 0.5
    Teaspoon
    paprika
  • 0.125
    Teaspoon
    salt
  • 0.125
    Teaspoon
    pepper
  • For the Salad:
  • 0.25
    Cup
    panko
  • 0.125
    Teaspoon
    garlic powder
  • 1
    head(s) romaine, roughly chopped
  • 1
    tomato(es), diced
  • 0.5
    avocado(s), sliced
  • 0.25
    cucumber(s), sliced
  • 2
    egg(s)
  • Pickled red onions (or make your own), to serve
    View
  • Honey Mustard Dressing:
  • 3
    Tablespoon
    olive oil
  • 2
    Tablespoon
    mayonnaise
  • 2
    Tablespoon
    rice vinegar
  • 1
    Teaspoon
    Dijon mustard
  • 2
    Teaspoon
    yellow mustard
  • 1
    Tablespoon
    honey
  • 2
    garlic clove(s), minced
  • Salt & pepper, to taste

Plant-based option:

Substitute chickpeas for the chicken and omit the hard-boiled egg(s). Use vegan mayonnaise.

Gluten-free option:

Use GF panko.

Dairy-free option:

Use vegan mayonnaise.

INSTRUCTIONS


1.

Preheat the oven to 425 F and line a baking sheet with parchment paper. Pat the chicken dry and season with the onion powder, garlic powder, paprika, salt, and pepper.

2.

Add the oil to a medium frying pan over medium high heat. When the oil is hot, add the chicken and sear on each side for 2-3 minutes, until golden. Transfer to the prepared baking sheet and bake for 12-14 minutes, until the chicken is cooked through and has reached an internal temperature of 165 F. Lest rest before slicing or dicing.

3.

In the same pan over medium heat, add a drizzle of oil. When the oil is hot, add the panko and garlic powder and toast until golden, careful not to burn. Remove from the heat and set aside.

4.

While the chicken bakes, bring a small pot of water to a boil. Add the eggs and hard-boil to your liking, 7-12 minutes. When the eggs are done, rinse under cold water, peel, and slice once cool.

5.

Whisk together the dressing ingredients.

6.

Assemble the salad with the romaine as a base topped with the tomato, avocado, cucumber, hard boiled eggs, chicken, pickled red onions, and panko. Top with the dressing when ready to enjoy.

Nutrition Information

Calories
743 per serving
Carbs
40.4g per serving
Protein
34.2g per serving
Fat
52.6g per serving
Fiber
12.7g per serving
Sodium
553.7mg per serving
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