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Honey Mustard Chicken Salad

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“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.”
READY IN:
42mins
SERVES:
4
UNITS:
US

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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