Honey Dijon Chicken Salad with Brie and Walnuts |
Mix together:
- 3 tbsp dijon mustard
- 3 tbsp lemon juice
- pinch salt
- pinch pepper
Brush this marinade on
- 4 boneless chicken breasts
Let marinate in the fridge for a 1/2 hour.
Honey-Dijon Glaze
- 1/4 cup honey
- 4 tbsp dijon mustard
- 2 tbsp rice wine vinegar
- 1 tbsp freshly grated ginger
- pinch salt
- 1/2 cup chicken stock
Simmer together in a small saucepan before thickening with a slurry of 1 rounded teaspoon of corn starch dissolved in 3 or 4 tbsp water. Simmer for only about a minute after adding the thickening. Stirring constantly.
Grill the chicken until fully cooked, brushing it with the glaze in the last few minutes of cooking time. Serve remaining glaze over the chicken. Slice the cooked chicken and serve it n a salad composed of
- Baby salad greens
- Red onion
- Brie Cheese
- Sliced pears
- Sliced oranges
- Lightly toasted walnuts
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