Honey-Mustard Chicken Salad
Serves 415 mins prep15 mins cook
This salad features honey-mustard chicken and haloumi, loaded with fresh flavors and textures. It includes marinated chicken breasts, a variety of vegetables, and two dressings: a tahini sauce and a ranch dressing, making it perfect for a warm day.
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What you need
Instructions
1: Pound the chicken breast thin and season with salt and pepper. Marinate for 15 minutes. 2: For the marinade, combine spicy brown mustard, honey, apple cider vinegar, olive oil, coconut aminos, garlic powder, salt, onion powder, and black pepper. 3: Remove chicken from marinade and sear in a cast iron skillet over medium-medium-low heat for 9 minutes on one side. 4: Flip the chicken, add a little ghee, and cook for another 6 minutes. 5: For Salad 1, combine thinly sliced cucumber, halved cherry tomatoes, and fresh dill. Prepare tahini sauce by mixing tahini and coconut aminos and add water to thin. 6: For Salad 2, combine Romaine lettuce, sliced cucumber, tomatoes, avocado, sliced red onion, blueberries, fresh cilantro, dill, feta, and honey mustard chicken. 7: For ranch dressing, mix Greek yogurt, sour cream, ranch seasoning, salt, garlic powder, honey, apple cider vinegar, and mustard. Optionally, add mayonnaise for creaminess.View original recipe