Chicken salad recipe with vegetables in honey and mustard marinade

11.Jun.2018

Today, an excellent recipe has been created, completely unexpectedly – Chicken salad recipe. I have decided to type it for you at once so that you can try it out tomorrow. I am sometimes surprised how cooking off-the-cuff can turn out well.

10 minutes PREPARATION

15 minutes COOKING

Easy PREPARE

4 PORTIONS

components

Marinade for the meat and dressing for vegetables
3 spoons of honey
3 spoons of whole grain mustard
3 spoons of dijon mustard
2 spoons of olive oil
2 spoons of apple vinegar (mine was with added peppermint aroma)
Meat and vegetables:
Meat and vegetables:
800 gr of chicken breast
10 slices of bacon
1/2 of lettuce
1 cup of green soy beans (Edamame)
3 tomatoes
4-5 dried tomatoes
1 big avocado
1 small can of corn
1 red onion
handful of sunflower
1 bigger garlic clove

Instruction

Mix all the ingredients for marinade: honey, whole grain mustard, dijon mustard, olive oil, apple vinegar. Use one half for chicken marinade, and the other half as a dressing for vegetables.
In the first half of the marinade put chicken strips and leave to marinade for about 2 hours on room temperature.
In the meantime, fry bacon strips in the pan, and then take them out and put them on a napkin so that you remove the excess grease.
After the bacon, put green soy beans in the same pan (clean edamame) and dried tomatoes cut into cubes. Fry for 4-5 minutes, then transfer into a salad bowl where all the ingredients will be mixed.
Then in the same pan we have to put chopped garlic clove and stir for about 1 minute, and then add sunflower seeds. Stir just so that the sunflower is a bit toasted. Transfer all the ingredients in the above mentioned salad bowl.
Wash and wring the corn can. Chop fresh tomatoes and red onions into smaller chunks. Wash and chop lettuce. Wash and chop avocado into smaller chunks. Put all of this into the salad bowl as well.
Take the chicken out of marinade and roast strip by strip in a heated and coated pan. Once it's done, put the chicken aside.
Put all of the ingredients except bacon and chicken in the salad bowl and mix them so that we can get a smooth mixture.
When serving, put as much vegetables as you want on the plate, spray with dressing left for vegetables but add to it 2 spoons of water as well. Put a few pieces of chicken on top and crispy bacon. Spray with Parmesan and serve.

The essence in this Chicken salad recipe is in the marinade and dressing. Everything else can be changed depending on what you have in the fridge.

I made a marinade of honey, dijon mustard (whole grain mustard), olive oil, apple vinegar (mine was with added peppermint aroma) and salt.

I have shown the amounts of each ingredient in the ingredient list below… Mix them all in one dish. Keep a half of it as dressing (we will add to it two spoons of water later), and put the chicken cut into strips and smaller chunks into the other half.

I left the chicken in the marinade on a room temperature for about 2h. Just enough so that it can absorb the aroma of ingredients mixture and soften a little bit more.

Chicken salad recipe with vegetables in marinade

The second part of the recipe consists of vegetables… But I am not going to start from there 🙂 …First, the smell of real food should fill the house 🙂

I love bacon, well-done, so I fried about 10 long and thin slices. I nicked a bite or two on the fly :). When I fried it, I put it on a napkin to absorb the extra grease, and to make bacon crunchier.

Later, in the same pan, I roasted the chicken which had been in the marinade long enough. Chunk by chunk, so they all could get golden brown color as in the picture.

When I roasted the chicken I transferred it into some other dish, and instead of it, I put Edamame in (green soy beans which can be bought in Metro, and you need just grains not the whole pod). Edamame just taken out of the freezer, and I chopped into it several dried tomatoes which I had brought from central Italy this spring. The dried tomato was sweet like sugar.

Finalizing …

I simmered it literally 3-5 minutes. After that, I put it into a dish where I later blended all the ingredients (salad bowl). Then I added sunflower seeds and minced garlic (into the pan from the beginning) so that they are toasted a little bit together. As soon as the sunflower seeds got that golden-brown color, I removed them from a burner. Then transferred into the same salad bowl where the other vegetables would go, too.

In the end, I just needed to chop a red onion, drain and wash the canned corn, peel the avocado, chop the tomato and lettuce (optional) and then mix everything with ingredients which were thermally treated, completely or partially, and pour the dressing over.