Honey Mustard Chicken Salad

Honey Mustard Chicken Salad
Honey Mustard Chicken Salad
This one can be a real treat! Chicken seasoned with a Bourbon/Brown Sugar spice and marinated in garlic and Balsamic vinegar for a few hours. The dressing is home-made all the way, and accounts for less than 40 calories per serving. The meal, with 1 1/2 'servings' of Chicken Tenderloins, is under 250 calories. Makes 2 servings, approx. 240 calories, 6 WW points.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy contains honey
  • 1/4 cup chopped green bell pepper
  • 1 1/2 cups chopped romaine lettuce
  • 1/2 beefsteak tomato sliced thin
  • 1/2 cup fat-free greek yogurt dressing
  • 1/4 cup organic honey dressing
  • 1/4 cup dijon mustard (i use grey poupon) dressing
  • 2 tbsp lemon juice dressing
  • 1 tsp mezzeta creamy style horseradish
  • 2 tbsp mccormick's bourbon and brown sugar seasoning blen
  • 1 tbsp minced garlic marinade:
  • 1 tbsp balsamic vinegar (use flavoried if you like) marin
  • 1 1/2 cups chopped baby spinach
  • 1/4 cup chopped baby bell pepper
  • 1/4 cup chopped hungarian pepper (this has a bite so beware!)
  • 1/8 cup sliced/chopped red onion
  • 1/2 golden jubilee tomato sliced thin
  • 2 tbsp chef paul prudhomme's 'chicken magic' seasoning
  • 2 tsp your favorite evo
  • Carbohydrate 1.6182 g
  • Cholesterol 0 mg
  • Fat 0.0592875000000001 g
  • Fiber 0.592875016629697 g
  • Protein 0.299925 g
  • Saturated Fat 0.0202275 g
  • Serving Size 1 1 Recipe (35g)
  • Sodium 1.04625 mg
  • Sugar 1.02532498337031 g
  • Trans Fat 0.0146475 g
  • Calories 7 calories

MARINATING INSTRUCTIONS: Place 6 chicken tenderloins (9 oz. total weight) in a dish Coat the tenderloins with the Bourbon/Brown Sugar seasoning Put the coated chicken in a 1 Qt. Zip Lock (or other suitable container) Mix the minced garlic and balsamic and pour over the chicken Marinate 3+ hours in the fridge SALAD PREPARATION: Put vegetables (excluding tomatoes) and Chef Prudhomme's seasoning in a bowl Add 2 Tbsp of the Honey Mustard dressing Toss to coat the veggies, then spoon onto plates CHICKEN COOKING: Pour EVO into a medium/large skillet and heat to 275 degrees Place chicken tenderloins in the skillet Cook at 275 degrees for 10 minutes, turning at the 1/2 way point Turn temp down to 160 degrees and simmer FINAL PREPARATION: Add tomato slices to on top of the salads, distributing as desired Remove chicken from the skillet and place atop the salads 'Drizzle' 1 Tbsp of Honey Mustard dressing on each salad Salt and Pepper to taste and serve!

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