HONEY MUSTARD CHICKEN SALAD
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A simple yet substantial meal with plenty of greens – this honey mustard chicken salad ticks all the boxes.

Honey mustard chicken salad with roast kumara, corn and avocado.

If you’re looking for a family-friendly salad, this is it. For fussier eaters, you could easily serve the components separately to make it feel less “salady”.

The mild, sweet and tangy dressing is a definite crowd pleaser. It’s the perfect match for juicy fresh sweetcorn, tender chicken and crispy roast kumara.

Keen for more summery salads? Check out the other recipes on this menu – what better way to kick off the year than with a week of fresh, light meals?!

 

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Honey mustard chicken salad with roast kumara, corn and avocado.

HONEY MUSTARD CHICKEN SALAD

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

A simple yet substantial meal with plenty of greens - this honey mustard chicken salad ticks all the boxes. The mild, sweet and tangy dressing is a definite crowd pleaser.

QUICK PRINT

Ingredients

KUMARA

  • 600 g red or orange kumara (1lb 5oz)
  • 1 Tbsp olive oil

DRESSING

  • 3 Tbsp olive oil
  • 2 Tbsp white balsamic vinegar or apple cider vinegar
  • 1 1/2 Tbsp honey
  • 1 Tbsp wholegrain mustard

CHICKEN AND SALAD

  • 600 g boneless, skinless chicken thighs (1lb 5oz)
  • 1 tsp olive oil
  • 2 ears corn
  • 1 Lebanese cucumber
  • 1 avocado
  • 1/2 red onion
  • 120 g salad greens (4.2oz)

Instructions

  1. Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper.

  2. PREPARE KUMARA

    Peel kumara and dice into 2-3cm / 1in pieces. Place on prepared tray, drizzle with oil, season with salt and pepper and toss to combine. Arrange in a single layer. Bake for 30 minutes, until golden and crisp around the edges.

  3. MAKE DRESSING

    Place all dressing ingredients in a small jar and shake until well combined. Season to taste with salt and pepper.

  4. PREPARE CHICKEN AND SALAD

    Season chicken with salt and pepper. Heat oil in a large frying pan on medium-high. Cook chicken for 1-2 minutes each side, until browned. Reduce heat to medium low, cover pan with a lid and continue to cook for 10 minutes, until chicken is cooked through.

  5. Meanwhile, microwave corn in husks for 4 minutes. Roughly dice cucumber. Slice avocado and thinly slice onion.

  6. SERVE

    Remove corn from husks and carefully run a knife down the sides of the corn to remove the kernels. Slice chicken into strips. Divide salad greens between individual serving plates. Top with kumara, corn, cucumber, avocado, red onion and chicken. Drizzle with dressing.

Recipe Notes

WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: Chicken thighs could be swapped for chicken tenderloins. You can use a 300g / 10.6oz can whole corn kernels (drained) instead of fresh corn (no need to microwave).
STORING AND REHEATING: Kumara, chicken and corn can be stored together and reheated in the microwave. Salad is best assembled and dressed just before serving.

 

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