Recipe File: Honey Mustard Chicken Chopped Salad

I pulled a MacGyver last night. I had two great recipes left to make from last week’s meal list, but after a huge lunch at Brio after moving Dustin, we all wanted something a little lighter. 

I had chicken and salad greens (that’s a start…), but I also had bacon, cherry tomatoes and grapes in the fridge that needed to be used. The seventeen different varieties of mustard I keep on the fridge door were also beckoning. But no one in my family, except me, eats mustard. On anything. Unless…I disguise it. And add sugar. And don’t tell them it’s mustard.

Thinking back to a Quizno’s salad I love-the Honey Mustard Chicken Salad, I pieced together three recipes, and the result was fantastic-they loved it. I’m going to make this again this week, because I have extra dressing-and because I need a picture of this amazing salad!

Ingredients:

For the Dressing:

1/4 cup + 2 tsp mayonnaise

2-1/2 tsp sugar

2-1/2 tsp honey

1-1/4 tsp spicy or dijon mustard

1-1/4 tsp apple cider vinegar

1-1/4 tsp chopped onion

1 tbsp and 2 tsp vegetable oil

For the Sauce:

3 tbsp honey

3 tbsp spicy or dijon mustard

1/2 tsp grated lemon rind

1 tsp lemon juice

 1 tsp soy sauce

 1/2 tsp garlic salt

For the Salad:

4 boneless, skinless chicken breast halves

1/4 tsp salt

1/4 tsp pepper

1 large package mixed salad greens

6 strips bacon

cherry tomatoes (if desired)

grapes (if desired)

shredded cheddar cheese

Directions:

Make the dressing. In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week.

Make the sauce. Combine all ingredients in a small bowl, stir.

Cook bacon, crumble into bits.

Heat grill. In small bowl, combine all sauce ingredients; blend well, set aside. When ready to grill, sprinkle both sides of chicken with salt and pepper. Place chicken on gas grill over medium or on charcoal 4 to 6 inches from medium coals.

Brush chicken with sauce; cook 4 to 6 minutes. Turn chicken; brush generously with remaining sauce. Cook an additional 4 to 6 minutes or until chicken is done.

Chop salad greens into bite sized pieces. Combine salad greens with salad dressing in a large bowl; toss to coat. Cut chicken into strips or bite sized pieces. Add chicken to salad and top with cherry tomatoes, grapes, crumbled bacon and cheese.