Whenever we have roast chicken on the dinner table, I used the chicken breast to make a salad to balance all that meat on the table. I love this salad dressing as I can make it effortlessly 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.
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.
The dressing recipe is very flexible. You can adjust the honey for the sweetness, and the mustard for the tanginess. Add more mayonnaise to bind the dressing together if needed.
Prep Time: 15 mins