Sweet Mustard Chicken Dinner Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A light, yet filling dinner salad to dress up even the most humble of lettuces. Sweet corn and tangy chicken make this a delicious and inexpensive dinner or generous side. Ingredients:
salad |
400g (14 oz) raw chicken breast, cut bite-sized |
1 tbsp whole grain mustard |
1/2 tbsp yellow mustard |
1 tbsp honey |
1/2 cup sweet corn kernels |
4 cup iceberg lettuce, shredded |
1 1/3 cups tomato, chopped |
1/4 cup carrot, grated |
4 strawberries |
dressing |
1/2 tbsp whole grain mustard |
1/2 tbsp yellow mustard |
1 tbsp honey |
2 tsp white wine vinegar |
Directions:
1. Hand-shred lettuce, thickly chop the tomatoes, and grate the carrot.
2. Mix the prepared vegetables and divide between four bowls, then set aside.
3. Spray a skillet with non-stick or oil spray and warm over medium heat.
4. Add chicken, stirring occasionally until lightly browned.
5. Stir in 1 tbsp whole grain mustard, 1/2 tbsp yellow mustard, and 1 tbsp honey, mixing until chicken is well coated. Continue to brown until chicken is cooked through.
6. While the chicken cooks, add 1/2 tbsp of each mustard, 1 tbsp honey, and 2 tsp white wine vinegar to a small bowl, mixing thoroughly. Set the dressing aside.
7. Once the chicken is fully cooked, lower heat and add fresh or frozen corn kernels, stir occasionally until corn is completely warmed.
8. Spoon chicken and corn mixture over each salad.
9. Drizzle dressing over each salad and garnish with fresh strawberries.
10. Suggestion: Makes a great picnic dish, served cold, with the dressing on the side.
11. Nutrition: 237 Cals; 5.3g Fat; 1g Saturated Fat; 68mg Cholesterol; 76mg Sodium; 19.9 Carbs; 3.3g Dietary Fiber; 13g Sugars; 28.3g Protein; 38% Vitamin A; 7% Calcium; 28% Vitamin C; 12% Iron
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