Chicken Salad with Honey Mustard Dressing
Last year, when I had roast chicken for Christmas, I used some of the chicken breast meat to make a salad to balance all that meat on the table. This is one of my favourite salad dressing and one I can make without breaking a sweat. I make this salad and eat it on its own (without the chicken) all year round, but if there’s leftover chicken , turkey or ham from your Christmas dinner (or whenever you have leftover roasted meat), you can add them to the base salad to make it more complete.
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There are two types of wholegrain mustard – one that really comes with the grains (left), and the other which is more like a paste. Both will work but the mayonnaise required will be slightly different. If you’re using wholegrain mustard, you’ll need more mayonnaise to bind the dressing and the resulting dressing will be whitish brown. If you’re using the fine mustard, you won’t need as much mayonnaise, and the resulting dressing will be brownish. It’s totally based on your preference, and personally I like the wholegrain bits which add both colour and fiber to the salad.
Honey Mustard Salad Dressing Recipe
- 3 tbsp wholegrain mustard
- 1 tbsp honey or maple syrup
- 2 tbsp Mayonnaise (I prefer Japanese mayo)
- freshly cracked black pepper
1. Mix all the ingredients in a bowl until it becomes a paste.
1. This dressing recipe is very flexible. You can adjust the honey for the sweetness, and the mustard for the tangy taste. Add more mayonnaise if the ingredients do not combine well as it will helps to bind them together.
2. If using fine wholegrain mustard, lessen the amount of mayonnaise.
- chicken breast meat, sliced
- 50g lettuce, torn by hand to smaller pieces, rinsed and dried
- carrots, finely shredded
- purple cabbage, finely shredded
- cherry tomatoes, halved
- corn nibblets
1. Add all ingredients in a salad bowl or plate. Just before serving, toss with salad dressing.
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