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.
Time 2h25m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours. Preheat the grill to medium heat. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
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.
Yield 4 servings Number Of Ingredients 12 Steps:
In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper. Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later. Flip the chicken thighs over, fully covering them in the marinade. Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour. Heat a large skillet over medium heat, and place the chicken thighs in the pan. Cook for five minutes on each side, or until the chicken is cooked through. Remove the chicken and set aside. Wipe the pan clean and place back on the heat. Add the chopped bacon to the pan and cook until crispy, about ten minutes. Transfer the bacon to a paper towel-lined plate to drain. Add three tablespoons of water to the reserved marinade and stir to combine. Slice the chicken into strips. Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing. Enjoy!
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 25m Yield 6 Number Of Ingredients 9 Steps:
Place greens on large platter; drizzle with dressing. Arrange ham, cheese, beans, cucumber and tomatoes in stripe pattern over greens. Sprinkle with sunflower nuts and onions.
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 1h20m Yield 4 Number Of Ingredients 8 Steps:
Combine chicken, grapes, apples, celery, and walnuts in a large bowl. Combine mayonnaise, honey, and Dijon mustard in a small bowl, stirring well. Gently stir into chicken mixture. Cover and chill.
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 4 serving(s) Number Of Ingredients 14 Steps:
Combine vinegar,oil,orange juice,zest,salt,Mrs. Dash,honey & dijon mustard in a container with a tight fitting lid, cover & shake well to combine. Combine chicken and celery in a medium bowl, pour dressing over chicken mixture and toss to mix well. Cover & chill; 2-3 hours. At the same time, place canned mandarin oranges in refrigerator so they will be cold when you prepare the salad. To prepare; add drained mandarin oranges & almonds to chilled chicken mixture, toss to combine. Serve on lettuce leaves, topped with chow mein noodles if you like.
