Honey Mustard Chicken Salad

1. 1

   Rinse chicken in cold water, pat dry with paper towels and cut into 1/2 inch cubes. Peal and mince the garlic. Heat 1 T oil in a skillet over medium heat and add the garlic. Saute for 1 minute until garlic is fragrant stirring constantly. Salt and pepper the chicken and add to pan. Cook for 4 - 5 minutes until lightly browned on all sides and cooked through. Remove from pan and let cool.

2. 2

   Dressing: in a medium bowl stir the honey, mustard and lemon juice. Whisk in 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

3. 3

   Use a melon baller to get honeydew balls (or cut into small squares). Peel the kiwis and cut them in half lengthwise and then in slices.

4. 4

   In a large bowl combine the chicken with the melon balls and kiwi's, add dressing and gently stir.

5. 5

   Arrange on plate over radicchio leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.