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Hot chicken salad with a sweet mustard dressing

Method

  • Preheat overhead grill to the highest degree.
  • Spray the chicken with oil, season and cook under the overhead grill. Then slice on the diagonal.
  • When the chicken is almost ready, blanch the vegies in plenty of lightly salted, boiling water until crisp-tender. Drain well.
  • To make the dressing, whisk the mustard with the sugar and garlic until well combined.
  • Add the oil, little by little, continually whisking. Then mix in the lemon juice, seasonings and Tabasco to taste.
  • To serve, arrange the vegies on a large platter and drizzle some of the dressing over. Top with sliced chicken and sprinkle with the remaining dressing.

Ingredients

  • 2 chicken breasts, skin on
  • olive oil spray
  • sea salt & freshly ground pepper
  • a selection of seasonal vegies, prepared, eg. baby carrots, baby corn, zucchini flowers
  • 2 tbsp Dijon mustard
  • 1 scant tbsp caster sugar
  • 1-2 garlic cloves, crushed
  • 150-200 ml vegetable or peanut oil
  • juice of ½ lemon
  • a few drops of Tabasco

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm