{"id":15519,"date":"2012-05-21T11:02:36","date_gmt":"2012-05-21T15:02:36","guid":{"rendered":"http:\/\/foodembrace.com\/?p=15519"},"modified":"2012-05-21T11:02:36","modified_gmt":"2012-05-21T15:02:36","slug":"honey-mustard-chicken-salad","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/05\/honey-mustard-chicken-salad\/","title":{"rendered":"Honey Mustard Chicken Salad"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-15520\" title=\"Honey Mustard Chicken Salad\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad-450x300.jpg 450w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a> I love chicken salad and I would have to say it was my favorite growing up.<\/p>\n<p>Our chicken salad wasn&#8217;t full of grapes and nuts and seeds. \u00a0It had a mayo base with onions and celery and seasonings.<\/p>\n<p>Similiar to how we made tuna salad. \u00a0Sometimes my mom would use chicken from a can. \u00a0Shudder all you like but at the time I loved it.<\/p>\n<p>Now my tastes have changed. \u00a0No canned chicken here, I like roasting my own chicken. \u00a0In this recipe I use mustard instead of mayo for a base.<\/p>\n<p>Removing the mayo makes dishes more friendly for potluck and backyard summer parties.<\/p>\n<p>I came up with this really simple but amazingly tasty chicken salad. \u00a0I use chicken from bone-in chicken breasts and make a bunch at a time.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Honey Mustard Chicken Salad<\/strong><\/p>\n<ul>\n<li>3 to 4, Bone-in, Skin-On, Chicken Breasts<\/li>\n<li>1\/4 Small to Medium Red Onion, thinly sliced<\/li>\n<li>2TBSP Dijon Mustard<\/li>\n<li>2TBSP Whole Grain Mustard<\/li>\n<li>3TBSP Red Wine Vinegar<\/li>\n<li>2TBSP Olive Oil<\/li>\n<li>1 1\/2TBSP Honey<\/li>\n<li>Sprinkle of salt, pepper, garlic powder<\/li>\n<\/ul>\n<p>Preheat oven to 400 degrees. \u00a0Line a baking sheet with foil and place chicken on baking sheet. \u00a0You can rub the chicken down with a bit of olive oil (nore more than 1\/2tsp each) and sprinkle with a little bit of the seasonings above.<\/p>\n<p>Bake chicken until fully cooked, about 10-15 minutes.<\/p>\n<p>Remove from oven and allow to fully cool.<\/p>\n<p>In a small mixing bowl combine everything but the chicken and onion. \u00a0Stir until everything is well mixed.<\/p>\n<p>When the chicken is cool, remove skin and discard. \u00a0Start shredding the chicken and add that to a large glass mixing bowl along with the onion.<\/p>\n<p>Pour dressing over chicken and onions, and stir to combine. \u00a0Cover and set in fridge for at least an hour before serving.<\/p>\n<p>Serve on a salad or on a toasted bun, and enjoy!<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-15521\" title=\"Honey Mustard Chicken Salad\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad2-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad2-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad2-450x300.jpg 450w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/04\/best_chick_salad2.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>This makes a decent sized amount of chicken salad. \u00a0It serves Scott and I two meals each at least.<\/p>\n<p>I&#8217;ve also made this using four chicken breasts, keeping the dressing amount the same. \u00a0This recipe makes a good bit of chicken salad, perfect to have on hand for sandwiches and salads through the week.<\/p>\n<p>This is one of our favorites and something I am starting to have in the fridge often especially as the weather starts to turn warmer.<\/p>\n<p>It&#8217;s not over dressed so there&#8217;s no worries about losing the great chicken flavor. \u00a0The red onion can get a little potent so if you feel like 1\/4 of an onion might be too much, decrease the amount.<\/p>\n<p>This will last in the fridge, covered for several days.<\/p>\n<p>We&#8217;ve eaten it cold on salads and in wraps. \u00a0Also toasted up on a sandwich with melty swiss cheese. \u00a0However you want to dish this up, will be a winner!<\/p>\n<p><strong>Have fun guys, and remember, always play with your food! \u00a0Enjoy!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love chicken salad and I would have to say it was my favorite growing up. Our chicken salad wasn&#8217;t full of grapes and nuts and seeds. \u00a0It had a mayo base with onions and celery and seasonings. Similiar to how we made tuna salad. \u00a0Sometimes my mom would use chicken from a can. \u00a0Shudder [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33],"tags":[14],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-42j","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15519"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=15519"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15519\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=15519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=15519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=15519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}