How to make it

  • Hand-shred lettuce, thickly chop the tomatoes, and grate the carrot.
  • Mix the prepared vegetables and divide between four bowls, then set aside.
  • Spray a skillet with non-stick or oil spray and warm over medium heat.
  • Add chicken, stirring occasionally until lightly browned.
  • Stir in 1 tbsp whole grain mustard, 1/2 tbsp yellow mustard, and 1 tbsp honey, mixing until chicken is well coated. Continue to brown until chicken is cooked through.
  • While the chicken cooks, add 1/2 tbsp of each mustard, 1 tbsp honey, and 2 tsp white wine vinegar to a small bowl, mixing thoroughly. Set the dressing aside.
  • Once the chicken is fully cooked, lower heat and add fresh or frozen corn kernels, stir occasionally until corn is completely warmed.
  • Spoon chicken and corn mixture over each salad.
  • Drizzle dressing over each salad and garnish with fresh strawberries.
  • Suggestion: Makes a great picnic dish, served cold, with the dressing on the side.
  • Nutrition: 237 Cals; 5.3g Fat; 1g Saturated Fat; 68mg Cholesterol; 76mg Sodium; 19.9 Carbs; 3.3g Dietary Fiber; 13g Sugars; 28.3g Protein; 38% Vitamin A; 7% Calcium; 28% Vitamin C; 12% Iron

Reviews & Comments 3

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    " It was excellent "
    razorfamilyfarms ate it and said...
    Looks like "MORE!"
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  • richdaddycookies 10 years ago
    sounds good!!
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    " It was excellent "
    chefmeow ate it and said...
    This looks and sounds fantastic. Great post and a high 5. Yummers.
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