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Hot Chicken Salad With Dijon Dressing

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B6, B9, D, E
MineralsCopper, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. dressing

  3. 1/4 cup vegetable oil

  4. 1/4 cup tarragon vinegar

  5. 2 tablespoons chopped fresh chives

  6. 1 tablespoon dijon mustard

  7. 1 teaspoon paprika

  8. chicken

  9. 4 boneless -- skinless chicken

  10. -- breasts, (6 oz

  11. 3 tablespoons butter -- melted

  12. 2 tablespoons prepared horseradish

  13. 2 teaspoons dijon mustard

  14. 1/8 teaspoon ground red pepper

  15. salad

  16. 8 cups torn spinach or romaine lettuce

  17. 1/2 cup sliced ripe olives

  18. 1 package fresh mushrooms -- , sliced (2 cups)

  19. 2 medium avocado -- pitted, peeled,

  20. sliced

Instructions Jump to Ingredients ↑

  1. In a jar with tight fitting lid, combine all dressing ingredients; shake well. Set aside.

  2. Heat broiler. In small bowl stir together butter, horseradish, 2 teaspoons mustard and ground red pepper. Brush chicken breasts with butter mixture. Place on greased broiler pan. Broil 4-6 inches from heat, turning and basting with butter mixture, until chicken is no longer pink (10-12 minutes)

  3. Meanwhile, in large bowl combine all salad ingredients except avocados. Shake dressing well. Pour 1/3 cup dressing over salad; toss gently to coat.

  4. To serve, divide salad among 4 individual plates. Slice each chicken breast half into 1/2 inch slices; place slices alternately with avocado slices on top of salad mixture. Serve with additional dressing, if desired.

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