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Name: Honey Mustard Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 boneless chicken breasts; 1 bag fancy lettuce; 1/2 head iceburg lettuce; 1 onion; 2 colored bell peppers; 1 cup honey mustard dressing; 4 baby cucumbers

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INGREDIENTS

2 boneless chicken breasts
1 bag fancy lettuce
1/2 head iceburg lettuce
1 onion
2 colored bell peppers
1 cup honey mustard dressing
4 baby cucumbers

Servings

INSTRUCTIONS

Directions:

Trim noticable fat from chicken

Place in slow-cooker with diced onion, can of beer, salt, pepper, cilantro, garlic

Stir to combine, cover, cook on high for 3ish hours, or low for 5ish hours

To Shred:

Chicken can be hot or room temp (not cold); drain from cooking liquid, using only as much as you need to keep it moist

Use KitchenAid mixer, or old-school hand mixer. If you have none of those then I don't have a cool, time-saver for you; sadly you'll just have to shred by hand

Slice onion into slivers, then stir-fry with Pam over med-Hi heat for at least 10 min, stiring quite frequently. Then, let cool.

Cut peppers and baby cucumbers into bite-size pieces, or juillene. Combine with carmalized onion.

Tear or cut lettuce into manageable pieces, place in large mixing bowl, add 1/4 cup Honey Mustard sauce, stir to combine

Add veggies and shredded chicken to bowl and combine with tongs. Add additional 1/4 cup Honey Mustard sauce.

Makes 4 servings of 350 calories and 25 grams of protein

NOTES

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Honey Mustard Chicken Salad

2 boneless chicken breasts
1 bag fancy lettuce
1/2 head iceburg lettuce
1 onion
2 colored bell peppers
1 cup honey mustard dressing
4 baby cucumbers

Directions:
Trim noticable fat from chicken
Place in slow-cooker with diced onion, can of beer, salt, pepper, cilantro, garlic
Stir to combine, cover, cook on high for 3ish hours, or low for 5ish hours
To Shred:
Chicken can be hot or room temp (not cold); drain from cooking liquid, using only as much as you need to keep it moist
Use KitchenAid mixer, or old-school hand mixer.  If you have none of those then I don't have a cool, time-saver for you; sadly you'll just have to shred by hand
Slice onion into slivers, then stir-fry with Pam over med-Hi heat for at least 10 min, stiring quite frequently. Then, let cool.
Cut peppers and baby cucumbers into bite-size pieces, or juillene.  Combine with carmalized onion.
Tear or cut lettuce into manageable pieces, place in large mixing bowl, add 1/4 cup Honey Mustard sauce, stir to combine
Add veggies and shredded chicken to bowl and combine with tongs.  Add additional 1/4 cup Honey Mustard sauce.
Makes 4 servings of 350 calories and 25 grams of protein

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Nutrition

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Serving Size: 1 Serving (269g)
Recipe Makes: 4 Servings

Calories: 266
Calories from Fat: 65 (24%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 2.2g
Cholesterol 68.4mg		21 %
Sodium 588.5mg		20 %
Potassium 466.8mg		12 %
Total Carbohydrate 21g		6 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 19.2g
Protein 28.7g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 266

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