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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