Simple Salad with Chicken and Honey Mustard Dressing

Being away from home to for about eight days left me limited time to cook and limited time to post. Thankfully, with the help of others, I had several guest posts last week, one of which gave you your recipe fix and the other a more pointed article on carnivore and vegetarian households. Later this week (or next) I’ll be posting a few recipes feature fennel, which was recently requested by my father-in-law, who loves fennel.

Today’s post mostly revolves around a quick and simple honey mustard dressing I made to top a salad which features a chicken breast dredged in flour. Using a number of fresh ingredients, including a perfectly ripe avocado, this comes together as a nice spring-like salad.

Honey Mustard Dressing:
Makes enough for 2 large salads (4 as appetizers)

3 tablespoons Dijon mustard
1 garlic clove, finely minced
pinch salt
3 tablespoons fresh honey
1 tablespoon white wine or champagne vinegar
1 tablespoon extra virgin olive oil

Whisk all ingredients together and serve over salad.**

**I served a salad of finely chopped romaine lettuce, carrots, cherry tomatoes, pine nuts, feta cheese and a chicken breast dredged in flour. Enjoy with any combination!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in chicken, salad. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *