Time 15m Yield Makes 8 servings. Number Of Ingredients 8 Steps:
Combine chicken, celery, mayonnaise, mustard, lemon juice and pepper. Top 8 bread slices with lettuce, chicken salad and remaining bread slices.
Time 17m Yield 4 Number Of Ingredients 5 Steps:
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Pour into chicken mixture; toss to coat. Cover and refrigerate until serving. Serve on a lettuce-lined plate. Sprinkle with almonds.
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.
Yield 4 servings Number Of Ingredients 7 Steps:
In a large bowl, toss together chicken, grapes, celery, green onion and nuts with the dressing. Serve salad on a bed of greens.
Time 20m Yield 6 Number Of Ingredients 11 Steps:
Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.
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.
Time 20m Yield 4 Number Of Ingredients 10 Steps:
In small bowl, beat all dressing ingredients with wire whisk until well blended. On individual serving plates, arrange lettuce, chicken, tomatoes and egg. Spoon dressing over top. Sprinkle with onions and cheese.
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.
Time 10m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Combine first 6 ingredients. Butter croissants - this is important as the butter makes a ’lining’ to prevent the croissant from getting too soggy, and it tastes good too. Fill croissants with lettuce, tomato slices and chicken salad.
More about “dijon chicken salad recipes”
Time 55m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs. Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat. Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey. Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce. Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
