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Chicken breast or thighs work great in this recipe. Deboned works best for reducing cooking times. You want to roast the chicken till it’s fork tender.
Spicy brown mustard is made from brown mustard seeds the seeds are soaked in less vinegar than traditional mustard leaving it less acidic and more sweet and tangy.
Red wine vinegar is made from fermented red wine. It’s sweet, acidic and vinegary. It’s lighter than apple cider vinegar and the perfect sweet vinegar for the spicy brown mustard
Mayonnaise is the fat that makes the chicken salad fuller. Its rich and tangy. It’s best you use your favorite on hand everyone has their own personal preference.
Honey adds a ton of sweetness to the tangy mustard and acidic red wine vinegar. It adds enough sweetness that it doesn’t burn when roasting the chicken
The main sweetness in this dish is honey in the glaze from the chicken other than that this dish takes a savory approach. The bell peppers add a mild sweetness but also a crisp freshness. Kick up the heat with your favorite spicy peppers.
I use both red and yellow onions in this dish. The yellow onions add a sharp onion flavor while the red add a mild sweetness. Adding them for a moment in a hot pan allows to mildly ton down the onion flavor and activates all the juices that get mixed into the mayo.
Celery adds fresh crunch to chicken salad. Its pretty neutral so it takes on any and all flavors.
When making any kind of salad i like to focus on layering each layer with seasoning individually to the maximum flavor. it can be hard to penetrate the meat and vegetables once a blanket of mayo has been added so i like to make sure all the seasoning hits prior to adding it. Dried and fresh herbs both work great in chicken salad, some of my favorites are rosemary, thyme, sage, dill. heat up the chicken salad with cayenne, red red peppers or any variety of dried spicy pepper powder.
Using leftover chicken is totally okay when making chicken salad. if your making the chicken ahead its best to shred the chicken while its warm once the chicken is cooled and firmed its best to chop and cube it.
seasoning in layers is key to great chicken salad. keep the shredded chicken in pan that it was cooked in while it cools. once its time to shred you can shred straight in the pan and pick up all the sticky glaze at the bottom to add even more flavor to the inside of the chicken. keep adding touches of salt and pepper between the chicken, vegetable, and building the salad.
sauteing the vegetables is really quick and super beneficial. the vegetables go into the pan for 3 minutes. make sure the pan is screaming hot so that you can move fast. the goal of heating the vegetables up is to get their natural juices flowing to make the chicken salad super flavorful. don’t cook the vegetables too long or they can loose their texture. i like to start my vegetables towards the end of the cooking chicken so that the vegetables and chicken are cooling at the same time.
this honey mustard glazed chicken is great on its own if you want to make a meal out of it. serve it up with rice, potatoes or veggies and you have a full meal ready in no time. for serving the chicken salad serve with your favorite bread, crackers and crunchy chips! this recipe is served over a tiny bed of mixed greens scooped into a toasted poppy seed hotdog bun.