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HONEY MUSTARD CHICKEN AND BEETS SALAD

HONEY MUSTARD CHICKEN AND BEETS SALAD

This salad is sure to be satisfying and filling...even for those big eaters who may be doubtful. The chicken is sticky sweet and slightly spicy from the mustard. Contrasted and complimented with candied walnuts, briny capers, beets, dressed greens and a horseradish creme fraiche. A nice blend of flavours when you manage to get all the ingredients in one bite!

Here's what you'll need

  • 2 chicken breasts
  • 1 tbsp whole grain mustard
  • 1 tbsp whole dijon mustard
  • 2 tbsp honey
  • 1 bag greens
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ¾ tsp sugar
  • 4 tbsp creme fraiche
  • 2 tbsp horseradish
  • ¼ cup walnuts
  • 2 tbsp capers
  • 2 tbsp olive oil
  • 2 medium sized beets (cooked and sliced)
  • salt and pepper to taste
  1. toss the walnuts in the sugar, a dash of salt and a couple of teaspoons of water until all coated and bake in a preheated °350 oven for about 6 minutes (or until golden and nutty smelling) and set aside to cool

  2. in a small bowl, mix the creme fraiche and horseradish and set aside

  3. in a bigger salad bowl, whisk together the olive oil, vinegar and sugar...taste and adjust sugar, oil or vinegar until the balance is just right and toss your greens in with half the walnuts and half the capers

  4. season the chicken with salt and pepper and sautee until nearly cooked in an oven proof sautee pan

  5. in a bowl, mix the honey and mustards and spoon generously onto the chicken

  6. toss into a °350 oven for about 5 minutes (depending on the thickness)

  7. remove from the oven and let rest on a warm plate loosely covered with foil

  8. HONEY MUSTARD CHICKEN AND BEETS SALAD
  9. when you're ready to assemble, lay down your beet slices, top with greens, sliced chicken and a dollop of the creme fraiche

  10. sprinkle the rest of the capers and nuts around the plate

  11. dig in!

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