Chicken Salad in Honey Mustard Sauce

Chicken Salad in Honey Mustard Sauce

Lunch in 30 minutes

Chicken Salad in Honey Mustard Sauce

5.0

345

Kcal

20

Protein

24

Fat

13

Carbos

345

Kcal

20

Protein

24

Fat

13

Carbos

Ingredients

Avocado - 1/2 pc.
Feta cheese - 50 g.
Red onion - 1/2 pc.
Arugula - 1 cup
Blueberries - 30 g.
Chicken breast - 100 g.
Roasted pistachios without shells - 20 g.
Dijon mustard - 1 tsp.
Garlic - 1 clove
Apple cider vinegar - 1 tbsp.
Honey - 1 tsp.
Salt and pepper - to taste
Olive oil - 1 tsp.

Step by step recipe

step of recipe

Step 1 of 10

For the dressing: finely chop the garlic.

step of recipe

Step 2 of 10

Add mustard and honey to the bowl with apple cider vinegar.

step of recipe

Step 3 of 10

Add olive oil and chopped garlic, mix everything until smooth. The dressing is ready.

step of recipe

Step 4 of 10

Marinate the chicken with half of the dressing, save the rest for the salad.

step of recipe

Step 5 of 10

In a preheated frying pan over medium-high heat, fry the chicken on both sides until golden brown. When done, leave to cool.

step of recipe

Step 6 of 10

For the salad: slice half an avocado into slices.

step of recipe

Step 7 of 10

Slice the onion into half rings.

step of recipe

Step 8 of 10

Add sliced avocado, toasted pistachios, onion, feta cheese, and blueberries to the bowl with the arugula.

step of recipe

Step 9 of 10

Slice the previously cooked chicken thinly.

step of recipe

Step 10 of 10

Add the chicken to the salad, drizzle the remaining dressing over it, and toss to combine.

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