Monday, June 29, 2009

Honey Dijon Chicken Salad

I am more of a red meat kind of girl, while my husband could eat chicken every day of his life! After experimenting with some thin sliced chicken breasts, I just may have been converted!

For the chicken, combine:
3 Tbsp of honey
1 Tbsp Dijon mustard
1 tsp Paprika

Mix the above ingredients in a bowl, and then coat the chicken breasts with this mixture and place in a baking pan. Then take breadcrumbs and lightly sprinkle them on just the tops of the chicken breasts in the pan. Bake at 350 degrees for 20 minutes. Once they are cooked, slice them and top them to the following salad ingredients:

Romaine lettuce or spinach leaves
Chopped red onion
Thinly sliced apples
Goat Cheese
Mandarin Oranges (use the canned variety and save the juice for the dressing)

Mandarin orange juice
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Sherry vinegar
Dash of garlic salt and pepper

Toss ingredients together and drizzle just a little dressing. This dressing is really light, and simply enhances the flavors of the fruit and makes the bold chicken really stand out. And an alternative: chill the chicken and salad before serving - The perfect meal for a hot summery day!

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