Honey Mustard Chicken Salad Recipe:
I’ve had quite a few requests for the recipe of the chicken salad picture I recently posted. I wish I can say I was creative enough to think of this on my own- but I’m not..lol.. Although I tweaked this a bit, the recipe came from my new favorite cookbook, Fixate.
This is a two-step recipe but trust me, it’s totally worth it and it is not that time consuming.
First- Make Honey Mustard dressing.
Honey Mustard Dressing:
- 1/2 cup plain or reduced fat (2%) plain Greek Yogurt
- 3 Tbsp gluten free Dijon mustard
- 3 Tbsp honey
- 3 Tbsp apple cider vinegar or rice vinegar
- 1/4 cup extra-virgin olive oil
Do This:
1. Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well.
2. Slowly add oil, whisking constantly until well blended.
21 Day Fix container equivalent: 1 orange
Creamy Chicken Salad:
You Need:
- 3 cups of chopped, gluten free rotisserie chicken breast, boneless and skinless
- 1/2 cup chopped green apples
- 1/2 cup seedless red grapes, cut in half
- 1/4 cup of honey mustard dressing
Do This:
1. Combine chicken, apple, grapes, and Honey Mustard Salad dressing in a large bowl; mix well. Refrigerate, covered, for two hours.
2. Serve 1 1/4 cups Creamy Chicken Salad salad over salad, in pita bread or whole wheat wrap.
Yummy Add-ins:
Almonds
Onions
Fresh tarragon
21 Day Fix container equivalent: 1/2 purple, 1 red, 1/2 orange (plus your yellow)
I hope you enjoyed this as much as I did.. I had it over salad, by itself and in a pita.. Sophia loved it on her crackers, too. I can’t wait to make it again!!!
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