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Another tried and tested and well loved recipe from Salades Repas Editions Larousse, this easy chicken salad combines the sweetness of honey and the slightly pungent aroma of mustard in a colorful, crisp, and fresh jumble of greens that you might start serving for brunch on a regular basis. Do you need reminding that salad is good for health?



4 tablespoons pure honey

2 tablespoons moutarde à l’ancienne

4 chicken breasts, about 180g each

200g fresh young salad leaves

20 cherry tomatoes, halved

6 tablespoons virgin olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste


  • Combine honey and mustard in a bowl. Add salt and pepper and coat chicken pieces with mixture.

  • Place on a lined baking sheet. Preheat oven or grill and cook chicken for about 10 minutes till done.

  • Leave to cool slightly before cutting chicken into strips or bite size pieces with a sharp kitchen knife.

  • Toss the salad leaves and tomato halves into a large salad bowl, then add the cooked chicken strips.

  • Mix olive oil and balsamic vinegar together and pour over the salad. Season it with salt and pepper.

  • Serve salad immediately with baguette or consume within 1 day of preparation. Makes 4 servings.

Honey & Mustard Chicken Salad

Here’s a new chicken salad recipe for those who, like me, find immense satisfaction in creating their own salads at home from scratch instead of the bowl of wilted lettuce and meager but overdressed toppings from more than one restaurant menu. This healthy and colourful mélange of flavors brings together oregano chicken strips, crispy croutons and creamy goat cheese [I used cubes of Kiri au Chèvre doux but you may use any tart flavored cheese made from goat’s milk]. Do not forget to check the blog on a regular basis for more on my latest fad, la salade composeé!



4 chicken breasts, cubed

1 baguette bread, cubed

1 teaspoon dried oregano

8 tablespoons olive oil

2 tablespoons balsamic vinegar

1 garlic clove, finely minced

300g young salad leaves

24 cherry tomatoes, halved

150g fresh goat cheese

Salt & pepper, to taste


  • Preheat oven to 200oC. Place chicken and bread cubes on a baking sheet lined with baking paper.

  • Sprinkle with oregano, salt and pepper. Pour half of the oil over and mix to coat chicken and bread.

  • Bake for 15-20 minutes until bread is golden and chicken is cooked through. Leave in warm oven.

  • In a small bowl, combine oil, balsamic vinegar and garlic. Place salad shoots in a large salad bowl.

  • Add tomato and toss with vinaigrette. Top with chicken and bread cubes and crumbed goat cheese.

  • Serve the salad immediately on its own or as an accompaniment to a saucy main dish. Serves 3-4.

Chicken & Goat Cheese Salad



1/4 cup pure honey

1 tablespoon fresh lemon juice

1 tablespoon sriracha, to taste

1 tablespoon cider vinegar

1 1/4 teaspoon kitchen salt

1 tablespoon + 2 teaspoons vegetable oil

1 lb. boneless, skinless chicken breasts

1 tablespoon finely chopped garlic

1 teaspoon grated ginger root

1 1/2 cups fresh bean sprouts

1/4 cup reduced-sodium chicken broth

2 teaspoons corn starch/ corn flour

3 tablespoons chopped cilantro leaves

1/2 cup chopped roasted cashew nuts


  • Stir the honey, fresh lemon juice, cider vinegar, sriracha sauce and kitchen salt in a small bowl.

  • Heat 1 tablespoons oil in a large skillet or wok over high heat until shimmering but not smoking.

  • Swirl around the bottom of the wok. Add the chicken in a single layer, and let cook undisturbed.

  • Cook until browned on the bottom for 2 to 4 minutes. Turn chicken over and continue cooking.

  • Stir chicken once or twice, until no longer pink on the outside. Cook it for 2 to 3 minutes longer.

  • Remove the cooked chicken from the skillet or wok with a spatula and set this aside on a plate.

  • Add 2 teaspoons oil to skillet or wok and return to high heat. Add garlic and ginger, and stir fry.

  • Cook until fragrant but not browned about 30 seconds. Add bean sprouts and stir to coat it well.

  • Stir in the honey sriracha sauce. Cover cook till the sprouts are slightly wilted for 2 to 3 minutes.

  • Stir the chicken broth and cornstarch together in a small dish and stir it into the chicken mixture.

  • Bring to simmer, stirring constantly. Add the chicken and cook till the chicken is cooked through.

  • Remove from heat, stir in chopped cilantro and cashews. Serve warm with baguette or white rice.

Recipe from Healthy Seasonal

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