Flying on Jess Fuel

Fueling my family, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Honey Mustard Chicken Salad

March 8, 2011 by jessfuel 2 Comments

I really hate wasting food. I’m a proud member of the Clean Plate Club, a huge advocate of the freezer (my former roommate, Laura, was utterly amazed at some of the foods I deemed freeze-and-reheat-able), and I’ve been known to do some pretty interesting things with leftovers. Butternut squash oatmeal, anyone? Hey, it worked. Luckily, with Nick around, not much food goes to waste. Ice cream is gone long before any signs of freezer burn can crop up, chips and crackers have no chance of going stale, and milk is always chugged (straight from the jug) before the expiration date.

Last week, I poached 3 pretty big chicken breasts for my Three Bean Chili, but only ended up using about one and a half. The leftover chicken had been sitting, quite unappetizingly, in the fridge for a few days. I had thoughts of adding it to the top of a salad for lunch, but even thought it tastes fine, boiled chicken just looks plain nasty, and that idea really didn’t sound too great. Then I remembered something my mom always used to do with poached chicken: chicken salad!

I’m not a fan of overly mayonaissey stuff, so I used half mayo and half spicy honey mustard. Some apples and pecans for crunch and flavor. This twist on chicken salad was an awesome use for my sad leftover meat.

Honey Mustard Chicken Salad

  • 1.5 cups chicken, poached and cubed
  • 1  Granny Smith apple, diced
  • 1/4 cup pecans, toasted and chopped
  • ~ 2 tbsp mayo
  • ~ 2 tbsp honey mustard
  • cracked black pepper, to taste

In a bowl, mix together the mayo and mustard. I had about 1.5 tbsp of each here, but after I added the chicken and apples, it was a little dry so I ended up adding about another 1/2 tbsp of each. You can adjust the amounts or ratio to your taste.

Chop the chicken and apple, toast the pecans, and add everything to the bowl.

Mix everything until evenly coated, and season with pepper.

I served up the chicken salad on toasted multigrain toast with a side of my Asiany coleslaw.

It would also be really good on top of a salad (much more appealing than naked boiled chicken) or straight from the bowl. Yum!

You Might Also Like:

Parmesan Chicken
Chicken, Bacon & Brussels Sprout Mac & Cheese
Cashew Chicken Curry
Chicken with Sausage, White Wine and Artichokes

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Chicken & Poultry Tagged With: chicken, salad

« Cherry Chickpea Quinoa Salad
Pumpkin Oatmeal Pancake »

Comments

  1. Eftychia says

    March 8, 2011 at 2:46 pm

    Delicious Salad. Thanks for sharing!

    Reply
  2. Firefly says

    March 9, 2011 at 10:15 pm

    Love this 🙂 it looks so yummy!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my family, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is a home cook, foodie, and mom to two girls. She grew up in Boston and now lives in Virginia. She loves to blog, travel, read, and write. She's usually chasing kids around, but slowly starting to get back to blogging! Read More…

It’s pumpkin season!!

Pumpkin Penne with Sausage and Sage
Pumpkin and Spinach Lasagna Rolls
Folgers Flavors lets you customize and #remixyourcoffee!

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress