HONEY DIJON CHICKEN, WARM POTATO SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
- For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
- For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
- In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.
HONEY-DIJON CHICKEN SALAD
This delightful main-dish salad has an easy sauce/dressing that lends a sweet-tangy flavor to the mix. "You can add or take away vegetables to suit your taste," notes Janelle Hensley of Harrisonburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.
Nutrition Facts : Calories 301 calories, Fat 9g fat (2g saturated fat), Cholesterol 279mg cholesterol, Sodium 498mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
HONEY DIJON CHICKEN SALAD
While I have dozens of chicken salad recipes I made this last night for a church supper and put it at the top of my list favorites. The honey and Dijon mustard really make this salad stand out. We use a slice of white and a slice of wheat bread to make the sandwiches, and also cut them into fourths making triangles. Serving these on a pretty platter, point side up makes for a great presentation.
Provided by Childrens Minister
Categories Lunch/Snacks
Time 30m
Yield 24 sandwiches, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Poaching chicken: Place breasts in a large pot of cold water. Cover with a lid and bring to a boil over medium heat. Boil 7 minutes or until chicken is cooked through.
- Remove from pot to plate and cool enough to chop.
- Salad:.
- Add chopped chicken to a large bowl, stir with a fork to begin breaking the chicken up. Add the celery, onion, and pecans stirring well. Add mustard, mayonnaise, honey, and salt and pepper. Stir well. Taste and adjust seasoning.
- Open one of the loaves of bread, remove the heels and place on your counter. Place about 2-3 Tablespoons of salad on each slice of bread. Spread with spoon to cover. Open the second loaf of bread, remove the heels, and place on top of the salad. Cut sandwich with serrated knife into triangles. Serve on lettuce lined platter point side up.
- Note: this is really good on toast, too.
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