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CHICKEN - Honey Mustard Chicken Salad
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| The Chew - Winner of the Lunch Tank Challenge HONEY MUSTARD CHICKEN SALAD Dressing | |
| 6 tablespoons | Honey |
| 2 tablespoons | Yellow Mustard |
| 2 teaspoons | Glazed Balsamic |
| 1/2 cup | Mayonnaise |
| Salad | |
| 1 large or 2 Small | Rotisserie Chickens |
| 1/2 cup | Toasted Pecans,, (Roughly Chopped) |
| 1 cup | Golden Raisins |
| 1/2 cup | Fresh Chopped Poblano Peppers |
| 1/3 cup | Chopped Red Onion |
| 2 heads | Boston Bibb Lettuce |
| 2 | Tomatoes,, (Sliced) |
Mix all of the dressing ingredients together and set aside.
Removing the skin first, pull the Rotisserie Chicken apart by hand.
Place the Raisins in a bowl and pour boiling water over them to allow them to soak up the liquid and puff up a bit.
In a bowl, mix the pulled Chicken with Pecans, Raisins, Poblano Peppers and Red Onion.
Combine the Chicken mixture with Dressing. Serve over a piece of Boston Bibb Lettuce and Sliced Tomatoes.
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