from (allergy friendly cooking)

  • 2-3 boneless, skinless chicken breasts1-IMG_2984
  • 1/4 cup honey
  • 1/4 cup mustard (I like Dijon, but you can use any kind)

Honey mustard dressing

  • 3 tbsp honey
  • 2 tbsp mustard
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil

Salad ingredients such as:

  • various greens such as romaine and/or spinach
  • sliced mushrooms
  • tomatoes
  • carrots
  • radishes
  • diced onion, etc (whatever else you like in your salad)

Step 1:  Slice chicken breasts lengthwise so that you have two thin filets from each breast.  Pre-heat oven to 375.  Spread chicken in a baking dish (9×13 inch glass dish is what I use).  Mix 1/4 cup honey with 1/4 cup mustard and spread this over chicken to coat.  Bake chicken at 375 for 30-40 minutes, or until chicken is cooked through.

Step 2:  Make the honey mustard salad dressing by combining the honey, mustard, vinegar and oil in the amounts listed above.  Set aside.

Step 3:  Assemble a beautiful garden salad.  Include your favourite ingredients such as romaine lettuce and baby spinach, mushrooms, tomatoes, carrots or any other salad favorites.  Set aside.

Step 4:  Once the chicken has finished cooking, cut it into bite-size pieces.  You can choose to toss the chicken into the salad or keep it in a separate dish for individuals to add to their salad on their own plates.  Serve with the honey mustard dressing either on the side (my preference) or tossed into the salad.