Tag Archives: Mustard

Rainbow Chicken Salad

24 Jan


OH baby. I can’t begin to tell you how delectable this salad is. I literally am so excited about this salad that I made it a few hours ago and am writing the blog post now. And yes, that means I’m enjoying a wonderful Friday night in. Judge away, I’m fairly pleased about the situation.

But back to salad, delicious, wonderfully delicious salad.

So, what’s all in this salad, you may ask? You’ve got a mix of juicy fruits, tangy dressing, crunchy almonds, and a delicious feta cheese that cuts through it all. Oh yes, and the chicken! Juicy chicken to absorb all of the flavors.

If you can’t tell, I’m having a slight relationship with my chicken salad. Sigh.

Moving on!

I found this amazing little gem on Pinch of Yum, a great blog with so many recipes that I want to take a whack at. This will not be the last recipe of theirs that I try, I just know it. I’ve made a few tweaks to their original recipe in my list of ingredients below, but didn’t have to make too many changes. Love this recipe!

Prepare yourself….here we go…



  • 2 teaspoons olive oil
  • 2 boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • 2 cups purple grapes, halved
  • 1 cup fresh blueberries
  • 2-3 big handfuls of lettuce, chopped (I used a spring mix but you can do what you wish!)
  • ½ cup feta cheese
  • ½ cup slivered almonds
  • 3 tablespoons almond butter
  • 1 tablespoon olive oil
  • 2 tablespoons orange juice
  • 3 tablespoons water
  • 1 tablespoon stoneground mustard
  • ½ tablespoon honey
  • ¼ teaspoon salt, more to taste
  • 1 teaspoon garlic

How to Make:

First up, season the chicken on both sides with salt and pepper and the chili powder. Get both sides nice and covered with seasoning. Heat the olive oil in a large pan over medium high heat, and sizzle up. Get the chicken nice and brown on the sides, flipping as needed to ensure the chicken is fully cooked.


Once it’s done, remove to cool, then cut it up into chewable sized pieces. Yes, also known as bite-size pieces. But you knew what I meant.

Now, to prep the rest of the salad!

Slice the grapes in half…


Measure the cup of blueberries…


Measure the 1/2 cup of slivered almonds…


Measure the 1/2 cup of feta…


Wash, rinse and pat dry a few good hearty handfuls of lettuce…


Then arrange as you desire in a large bowl. I went with the pretty route, taking a leaf out of the Pinch of Yum‘s book. Their picture on the blog looked similar which is what inspired me in the first place. This is also where the ‘rainbow’ in the title of the recipe comes from.


Now as you make the dressing, you can refrigerate this beautiful bowl of salad. For the dressing, you’ll want to use a food processor to get things all creamy. You’ll add all of the dressing ingredients to the food processor and give a few seconds on full blast. I loved the taste as I stuck my finger into the bowl of the food processor (cord unplugged mind you) and basically swooned.


Ok, ok, that’s dramatic. No swooning but i do believe there was a “yummmmmmmmm” noise that escaped. You will understand when you make this dressing.


Now, all that’s left to do is grab the bowl of salad and drizzle on your dressing. Use a spatula to mix everything all up, get the dressing all coated over the chicken, the lettuce, all the other salad pieces.


Then, serve up!


Dig your fork in…and…


Yes, you will see why I love this salad. You will love this salad too, friend. You will too.


Mustard Sauce

12 Apr

Ok, before you cringe and make a face and wonder what in the WORLD mustard sauce is….I encourage you to take  a deep breath and read on. It’s delicious and the perfect condiment for your Easter ham. To be fair, as a little kid, this was not my favorite recipe. I wasn’t a big mustard person. But I had one of those food epiphanies about mustard (also had a similar experience with countless other fantastic foods with a list too long to put in a blog post…) and I encourage anyone to give this a try. Even if you look at mustard and go “meh”…this isn’t so overwhelmingly mustardy and it’s the perfect tang to go with a juicy ham. Just try it. Ok? You promise? Ok!

This is actually similar to a hollandaise sauce in that there’s butter involved and you do a lot of stirring. Put on some music, some Downton Abbey, or make sure you have other folks in the kitchen to harass while stirring. That’s how I cope. You may have a different coping mechanism.


  • 4 Tbsp dry mustard
  • 1/2 c. of sugar
  • 2 eggs
  • 1/2 c. milk (skim if you’re a cool kid…just putting that out there)
  • 1/2 c. vinegar
  • Butter the size of an egg. (Really. The size of an egg. This is as the recipe dictates. No more, no less. Egg size.)
How to Make:
Add your dry mustard and sugar together in a medium-sized mixing bowl until they’re thoroughly intermingled. Otherwise known as ‘mixed’. I like using other words. As you’re probably well aware.

Moving on! Take your two eggs and beat them! (Not like that.) Beat them until you’re satisfied they can’t be beaten anymore…and then add them to your mustard/sugar concoction. (I hope your egg beater is as hysterical as this one.)

Now add in the milk and vinegar. Stir…stir…stir.

Now…the butter. I know, the size of an egg?! What?! So I grabbed an egg and measured. It’s ABOUT 3.5 Tbsp of butter – as you can see in my picture. Perhaps you have bigger or smaller eggs, but I’d say 3.5 Tbsp should be approximately correct. I sliced up the butter into small pieces to aid in the melting/boiling process.

Pour your mixture into a saucepan and bring it to a boil on low/medium heat. You cannot stop stirring. CANNOT! Ok, perhaps to scratch your nose or give a high five…but that’s it. No excuses. Stir baby stir!

When it comes to a full boil, give it about 20 or so seconds before removing it from the heat and letting it cool to room temperature. You’ll see that the sauce has really thickened up at this point and it smells pretty dang good. If you’re into buttery mustard (Which I think you will be after tasting it…if you aren’t already).

We pour this into a gravy boat for serving and keep in the refrigerator prior to and after serving if needed. It can be reheated easily prior to eating and can be served warm or cold. It does only keep well for a day or so, but we usually go through the majority at Easter dinner (which usually involves 4-7 hearty servings total). Unless it’s just you enjoying this sauce all by your lonesome, you shouldn’t have too much leftover.

I hope you give it a try! It’s delicious with ham, but could be great with a chicken breast too I suppose.

Please let me know what you think if you do try this or any of the other recipes I’ve posted thus far! I love to hear your comments (even if they’re making fun of me…I can take it)!

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