Honey Mustard Surprise Chicken Salad

We welcomed spring to Charleston over one month ago but I think the rest of the country is finally catching up. I have onions, arugula, lettuce, spinach, and kale planted along with basil, oregano and cilantro in pots. The herbs will be fine but fingers crossed I don’t kill everything else. My arugula is already looking a little strange and seems to have stopped growing so if I have any master gardeners reading this, please send help!

With spring in the air I wanted to create a dish full of greens and flavor. I had a hard time naming this salad but finally came up with one that I think works. I know the dressing might seem a little out there but give it a try. If you are worried, make a half batch and taste it before pouring over the chicken and salad. This salad can absolutely be delicious with a little olive oil and red wine vinegar if you aren’t into the peanut butter ginger mustard combo. I tried a few different mustard flavor combos and I just adore this one. I hope you do too!

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Honey Mustard Surprise Chicken Salad

Serves 2

Dressing:

• 2 TBS Deli Mustard

• 1 TBS Creamy Peanut Butter

• 1/4 tsp ground Ginger powder

• 1/4 tsp course sea salt

• 1 tsp honey

• 3 TBS water

Salad:

• 3 large boneless skinless chicken thighs

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 TBS Sunflower Seeds

• 6 cups spring mix greens

• 1/4 cup fresh basil leaves

• 1/4 cup fresh cilantro leaves

• 1 cup chopped broccoli florets

1. Heat non-stick skillet over medium high heat

2. Season chicken thighs with salt and pepper

3. Add chicken to skillet and cook until easily flipped (it will stop sticking when browned) (~5 minutes)

4. Turn down heat to medium low and continue to cook around 8-10 minutes until chicken is fully cooked (cut into the thickest part to verify)

5. While chicken is cooking mix all dressing ingredients except water. Add water 1 TBS at a time until a pourable consistency.

6. Slice basil and cilantro into slivers (or tear apart)

7. Chop broccoli into tiny pieces (slightly steam in the microwave if you don’t like to eat it raw)

8. Split spring mix greens, basil, cilantro, and broccoli into two bowls

9. Slice chicken and divide between the salads

10. Top with dressing and sunflower seeds