Honey Mustard Chicken Salad

READY IN: 42mins
Recipe by Buzymomof3

I got this from an Easy Stovetop Chicken of the World cookbook. It's easy to make ahead and bring to work as a nice refreshing lunch.

Top Review by Beverley S.

I accidentally put the garlic into the dressing raw instead of on the chicken. And it was gorgeous! I now make twice as much of the dressing to everything else as the dressing does go with so many things! Including this salad. Which is delicious! Wherever you put the garlic! :)

Ingredients Nutrition

Directions

  1. Rinse chicken in cold water, pat dry with paper towels and cut into 1/2 inch cubes. Peal and mince the garlic. Heat 1 T oil in a skillet over medium heat and add the garlic. Saute for 1 minute until garlic is fragrant stirring constantly. Salt and pepper the chicken and add to pan. Cook for 4 - 5 minutes until lightly browned on all sides and cooked through. Remove from pan and let cool.
  2. Dressing: in a medium bowl stir the honey, mustard and lemon juice. Whisk in 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  3. Use a melon baller to get honeydew balls (or cut into small squares). Peel the kiwis and cut them in half lengthwise and then in slices.
  4. In a large bowl combine the chicken with the melon balls and kiwi's, add dressing and gently stir.
  5. Arrange on plate over radicchio leaves.

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