50+ Friends Club Cookbook
Salads and Dressings

Return to
Cookbook Index   |   Chapter Index

Australian Honey-Mustard Chicken Salad


From the Kitchen of:  Ruth
Source:  Carole's Creative Cooking

  1. Rinse the chicken in cold water, pat dry with paper towels, and cut into ½-inch cubes. Peel and mince the garlic. Heat 1 tablespoon oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until the garlic is fragrant, stirring occasionally. Add the chicken, ½ teaspoon salt, and ¼ teaspoon pepper, and cook for 4-5 minutes until lightly browned, stirring constantly. Transfer to a large bowl and cool.

  2. For the dressing, in a medium bowl, stir together the honey, mustard, and lemon juice. Whisk in 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.

  3. Remove the seeds from the honeydew melon with a spoon. Scoop out the flesh with a melon baller. Peel the kiwis, cut them in half lengthwise, and then cut into slices.

  4. Mix the chicken with the melon balls, kiwi slices, and dressing, arrange some radicchio on plates and spoon the salad on top. Sprinkle the sprouts over each salad.

    PREPARATION TIME: 35 minutes; COOKING: 7 minutes; PER SERVING: 293 cal; 27 g pro; 14 g fat; 19 g carb.

    COOKING TIP: Prepare this salad in the evening so you can enjoy it as a lunchtime treat at work the next day. To make a richer, creamier version of the dressing, simply mix in 1-2 tablespoons of sour cream or spoon dollops on each portion.

    SERVING TIPS: Vanilla ice cream with toasted almonds and chocolate sauce for dessert. A glass of chilled Australian Sauvignon Blanc makes an ideal complement to this meal.

    INGREDIENT TIPS: Try watermelon in place of honeydew for a beautiful touch of color and a crunchy texture.

    Serves 4