Hot Chicken Salad With Dijon Dressing

Course : Chicken
Serves: 4
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1/4 cup vegetable oil
1/4 cup tarragon vinegar
2 tablespoons chopped fresh chives
1 tablespoon dijon mustard
1 teaspoon paprika
4 medium boneless -- skinless chicken breasts, (6 oz each)
3 tablespoons butter -- melted
2 tablespoons prepared horseradish
2 teaspoons dijon mustard
1/8 teaspoon ground red pepper
8 cups torn spinach or romaine lettuce
1/2 cup sliced ripe olives
1 package fresh mushrooms -- , sliced (2 cups) (8 oz)
2 medium avocado -- pitted, peeled, sliced

Preparation / Directions:

In a jar with tight fitting lid, combine all dressing ingredients; shake well. Set aside. Heat broiler. In small bowl stir together butter, horseradish, 2 teaspoons mustard and ground red pepper. Brush chicken breasts with butter mixture. Place on greased broiler pan. Broil 4-6 inches from heat, turning and basting with butter mixture, until chicken is no longer pink (10-12 minutes) Meanwhile, in large bowl combine all salad ingredients except avocados. Shake dressing well. Pour 1/3 cup dressing over salad; toss gently to coat. To serve, divide salad among 4 individual plates. Slice each chicken breast half into 1/2 inch slices; place slices alternately with avocado slices on top of salad mixture. Serve with additional dressing, if desired.

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