Creamy Honey Mustard Chicken (Print version)
Juicy chicken over crisp greens drizzled with a rich honey mustard dressing, ready in 35 minutes.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Creamy Honey Mustard Dressing
04 - 3 tbsp mayonnaise
05 - 2 tbsp Greek yogurt
06 - 2 tbsp Dijon mustard
07 - 2 tbsp honey
08 - 1 tbsp fresh lemon juice
09 - 1 clove garlic, finely minced
10 - Salt and black pepper, to taste
→ Salad
11 - 4 cups mixed salad greens (romaine, spinach, arugula)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 cucumber, sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup roasted sunflower seeds (optional)
# Method:
01 - Set a grill pan or skillet over medium heat. Brush the chicken breasts with olive oil and season generously with salt and black pepper on both sides.
02 - Place the seasoned chicken onto the heated pan and cook for 6 to 7 minutes per side, until fully cooked through and the juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing or dicing into bite-sized pieces.
03 - In a mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, and minced garlic. Whisk until the dressing is smooth and creamy, then season with salt and pepper to taste.
04 - In a large salad bowl, toss together the mixed greens, cherry tomatoes, red onion slices, cucumber, and diced avocado until evenly distributed.
05 - Arrange the sliced chicken over the assembled salad. Drizzle the creamy honey mustard dressing over the top and toss gently to coat all the ingredients evenly.
06 - Sprinkle with roasted sunflower seeds if desired. Serve immediately while the chicken is still warm.
# Expert advice:
01 -
- The creamy honey mustard dressing comes together in about sixty seconds and tastes like something from a fancy bistro.
- It works hot, cold, or somewhere in between, which means leftovers are never a problem.
- You probably have every single ingredient in your kitchen right now.
02 -
- Do not skip the chicken rest period because cutting too early releases all the moisture and leaves you with dry rubbery slices.
- The dressing thickens as it sits in the fridge so whisk in a splash of water or lemon juice to loosen it up the next day.
03 -
- Pound the chicken to an even half inch thickness before cooking and you will never have to worry about undercooked centers again.
- Taste the dressing after whisking and trust your own palate over any recipe because mustards and honeys vary wildly in intensity.