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    Home » Cook » Easy Weeknight

    Published: Jan 21, 2018 · Modified: Oct 5, 2019 by Slow The Cook Down

    Honey & Mustard Marinated Chicken Salad

    Jump to Recipe Print Recipe

    This is one of my favourite go to recipes for a tasty make a head lunch.  I won't lie, the hero of this dish really is the honey & mustard marinated chicken recipe, after all, it doesn't take a genius to make a nice bed of salad! However, this did give me the chance to test out my new mandolin and make it all look pretty!

    honey and mustard chicken salad in a bowl

    Honey & Mustard Marinade for Chicken

    Honey & mustard marinade is a classic bedfellow for some tender chicken. It's tangy, sweet and dead easy to make.  Time to add a little interest to your dull salad!  My marinade leaves you with a really nice thick coating once the chicken is cooked.   Make a bigger batch and use it as easy lunch meal prep throughout the week.

    Healthy Honey & Mustard Marinated Chicken

    If you are like me, healthy eating doesn't always float my boat. But, this honey and mustard marinated chicken is so flavoursome that it will help keep you right on track with all of those good intentions! Load your plate your with wholesome salad and veggies and top with the protein rich marinated chicken and it will keep you satisfied for the rest of the day.  If you are looking for something a bit more decadent than salad, why not make an awesome honey and mustard marinated chicken sandwich?!

    close up of a piece of honey and mustard marinated chicken in a salad

    If you are looking for more salad recipes, why not check

    • Trout & Chorizo Potato Salad,
    • Halloumi Fries on a Strawberry and Rocket Salad
    • Fennel and Apple Coleslaw
    • Steak Salad with Blue Cheese Dressing Recipe
    honey and mustard chicken salad in a bowl

    Honey & Mustard Marinated Chicken on a Raw Salad

    This marinated honey and mustard chicken is the perfect accompaniment to a fresh salad
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Salad
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 10 minutes
    Marinade time: 30 minutes
    Total Time: 50 minutes
    Servings: 3 to 4 servings
    Calories: 470kcal
    Author: Slow The Cook Down

    Ingredients

    For the chicken:

    • 14 ounces diced chicken breast (400g)
    • 3 tablespoons olive oil
    • 3 tbsp wholegrain mustard
    • 3 tbsp clear honey
    • 1 garlic clove finely chopped
    • juice of ½ lemon

    For the salad

    • Few big handfuls of baby spinach
    • 8 radishes
    • 1 red pepper
    • 1 yellow pepper
    • ½ cucumber
    • ½ courgette
    • handful of walnut halves
    • vine cherry tomatoes

    Instructions

    • In a bowl, mix together the olive oil, mustard, honey, garlic and lemon juice.  Combine well.  Add in the chicken pieces and insure they are well covered in the mixture.  Cover in cling film and put in the fridge for at least 30 minutes or up to 4 hours, to let the flavours develop.
    • I used a mandolin to slice the salad ingredients, it looks pretty on the final plate, but of course you can just use a knife.  I placed a layer of spinach at the bottom and the layered up the cucumber, radishes and peppers,  I sliced the courgettes lengthways to create ribbons (very on trend right now!) and then sprinkled the walnuts over the top to  bring in some extra texture.
    • When you are ready to cook the chicken, heat a large frying pan on a medium-high heat.  No need to add any oil.  Place the chicken and all of the marinade into the pan and cook for around 10 minutes until the chicken is ready.  Keep stirring so that the honey doesn't stick to the pan.
    • Place the chicken on top of the salad and serve up.

    Notes

    Nutritional values are based on one of three servings.

    Nutrition

    Calories: 470kcal | Carbohydrates: 29g | Protein: 33g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 352mg | Potassium: 1059mg | Fiber: 4g | Sugar: 22g | Vitamin A: 3190IU | Vitamin C: 148.6mg | Calcium: 60mg | Iron: 2.4mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!

     

     

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    Comments

    1. Kiki says

      June 22, 2021 at 6:28 pm

      1.7 ounces of olive oil? It would be helpful to have a measurement that people can understand (1/4 cup or 3 T or whatever). I’m not going to weigh my olive oil.

      Reply
      • Slow The Cook Down says

        June 22, 2021 at 6:34 pm

        Hi Kiki, I've now updated the recipe. Thanks for pointing that out - it was an automatic calculation, and totally understand that it wasn't the best format!

        Reply
    2. Marlee says

      January 30, 2018 at 10:14 pm

      5 stars
      I love the idea of a warm grilled chicken on a crisp raw salad! Perfect!

      Reply
    3. michele says

      January 25, 2018 at 8:20 pm

      5 stars
      Ill admit I had to look up what a courgette was! That made me love this salad even more! Your salad is so pretty, and the fact that it has all of my favorite things in it AND honey mustard chicken? WINNING!!

      Reply
      • Slow The Cook Down says

        February 05, 2018 at 8:59 pm

        Ha ha! Excuse my Britishness!

        Reply

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    Slow The Cook Down is all about taking life down a notch - stopping to enjoy the smell from the roast chicken you just pulled from the oven. Here, there's no reason to hurry or stress; dinner will get done, and it will be delicious! Pour a glass of wine and settle in to try something new.

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