Recipe of Award-winning Warm Chicken Salad with Honey Mustard Dressing

Warm Chicken Salad with Honey Mustard Dressing.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, warm chicken salad with honey mustard dressing. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Warm Chicken Salad with Honey Mustard Dressing is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It's easy, it is fast, it tastes delicious. Warm Chicken Salad with Honey Mustard Dressing is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook warm chicken salad with honey mustard dressing using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Warm Chicken Salad with Honey Mustard Dressing:

1. {Take of Main dish.
2. {Prepare 2 tbsp of olive oil.
3. {Make ready 1 tsp of crushed garlic.
4. {Take 1 tsp of grainy mustard.
5. {Get 1 tsp of honey.
6. {Take 3 of boneless skinless chicken thighs.
7. {Prepare 1 of avocado cut into chunks.
8. {Prepare 1/2 packages of cherry tomatoes cut in half.
9. {Make ready 1/2 packages of salad greens.
10. {Take 1 of red onion, sliced.
11. {Prepare 2 of sliced oranges.
12. {Take of Dressing.
13. {Make ready 2 tbsp of olive oil.
14. {Get 2 tbsp of lemon juice.
15. {Make ready 2 tbsp of plain yoghurt.
16. {Get 1 tbsp of grainy mustard.
17. {Prepare 1 tbsp of honey.

Instructions to make Warm Chicken Salad with Honey Mustard Dressing:

1. combine olive oil mustard garlic and honey in a bowl.
2. cut chicken into chunks then add to the bowl. Mix well cover and refrigerate for 30 minutes.
3. turn element to 3 or 4, put frying pan on top, add chicken and cook for 15 to 20 minutes.
4. add red onion and continue cooking until chicken is cooked.
5. place salad, avocado, tomatoes on a platter.
6. arrange the sliced orange pieces around the edge of the platter.
7. serve with barkers tamarillo and plum chutney.

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