1 pound
chicken breast, cooked and shredded or cut into small cubes
1/4 cup
green onion, chopped
2 limes,
juiced
1/2 tsp
chili powder
1/2 tsp
salt
1/4 tsp
garlic powder
1 Tbsp
honey
1/4 cup
light sour cream
1/4 cup
mayonnaise
1 Tbsp
Saucy Mama Champagne Honey Mustard
1/4 cup
pecans, coarsely chopped
2 heads
Belgian endive
20 minutes
Combine the sour cream, mayonnaise and Saucy Mama Champagne Honey Mustard in a bowl. Stir into the chicken mixture along with the pecans. Wash the endive and separate each leaf. Spoon chicken salad into the "scoops" of each leaf. Serve immediately, because the leaves will turn brown if left too long.
We were chosen to take part inSaucyMama's "SkinnyMama - Cooking with Mustard" Recipe Contest, and as such, a nice big box filled with a variety of SaucyMamamustards appeared on our front porch not too long ago
Each guest can build their own sandwich by spreading on that sweet and tangy honeymustard sauce then stacking it high with grilled chicken, melted provolone, bacon, and tomato slices
I’m sure everyone must have their favorite chicken recipe, and over the years I’ve shared many favorites of mine here, but this honeymustard glazed chicken has got to be somewhere at the very top
It also makes one kick-ass sandwich spread, AND a pretty good saladdressing. The balance of tanginess from the mustard and the sweetness of the honey was so just well executed and the chicken (a breast at that) was still so moist and flavorful
* Be sure to spoon plenty of the delicious pan sauce over the chicken before serving. If time allows, marinatein the refrigerator for at least a few hours (or overnight)
Mix honey and mustard well and set in a bowl. Who doesn't love chickenwings. I mean, they are tasty and easy to eat, but can be even easier when you transform your drummettes into lollipops, the whole family will love, including the kids
Colt and I teamed up in the kitchen Thursday night to make this, along side a super tasty Fuji Apple Spinach Bacon Salad With A Creamy HoneyMustardVinaigrette, OMG it was so good
HoneyMustardChickenWings. I have tried barbecued wings and teriyaki wingsin the past, but this time I thought some nice honeymustardwings would be a good compromise for the both of us
In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Sprinklechicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inchbaking dish. Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honeymustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving
Mix together Dijon, Honey, Soy Sauce and Lemon juice. Drizzle over chicken breasts and enjoy. Remove 3 tablespoons of the HoneyMustard Sauce and set aside. Mix the chicken breasts with the marinade and let sit up to 4 hours in the fridge. Preheat the grill to medium and grill the chicken 6-7 minutes per side or until juices run clear and the chicken reaches 170 degrees. Add 3 tablespoons of mayo or dressing to the reserved HoneyMustard Sauce
Add the chicken broth, mustard and honey and bring the liquid to a low boil. Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears)
Excite your taste buds with tangy, sweet and spicy Cajun HoneyMustardChicken smothered in a creamy honeymustard sauce – an easy marinate ahead weeknight meal that is destined to become a family and company favorite
Serve chickenfingers with dipping sauce and salad. In a small bowl, whisk together mustard and honey. Dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere
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