Crispy Chicken Salad With Honey Mustard Dressing

Crispy Chicken Salad With Honey Mustard Dressing

 

 

 

 

 

 

 

 

 

 

 

I used to go to Applebee’s just to get one of their salads.  Once I got there it was always a matter of me making the decision to order the Oriental Chicken Salad or the Crispy Pecan Chicken Salad. Did I want those rice noodles and almonds with the Oriental vinaigrette or did I want the wonderful bits of cranberries, pecans, blue cheese crumbles, and that sweet and tangy honey mustard dressing?  It was always a hard decision until one day I said, why not have both!  I decided I would make no more decisions.  If I want both…I shall have both.  So I made the salad and put in what I wanted…both.  Making this salad is so easy, thanks for frozen breaded chicken strips and pre-cut bagged lettuce.

 Crispy Chicken Salad

  

 

 

 

 

 

 

 

 

 

 

 

Honey Mustard Sesame Dressing

 1/3 cup honey

1/2 cup mayonnaise

2 teaspoons Dijon mustard

2 tablespoons rice wine vinegar

1/2 teaspoon sesame oil

4 pieces Tyson’s Crispy Chicken Strips

4 cups mixed greens

1/4 cup sliced almonds

 

In a small bowl, whisk together the honey, mayo, mustard, vinegar, and sesame oil. Refrigerate while you prepare the salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the chicken strips according to the package directions (about 20 minutes.) Remove cut up into bite sized pieces.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I like to air fry my chicken for that extra crunch. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Divide lettuce among individual bowls or plates, top with the chicken pieces, almonds, and cranberries. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top with blue cheese crumbles and then drizzle the dressing on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve right away and enjoy!

 

 

TIPS:

 

I love Tyson’s Crispy Chicken Strips for the flavors and the crunch.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mixed greens – Any mixed greens you prefer. I like a mix of romaine and iceberg. 

 

Sliced almonds – Provides a nice nutty flavor.

 

Pecan pieces…. Just love pecans! 

 

Dressing – I make the honey sesame dressing from scratch. It’s a simple but amazing mixture of honey, mayonnaise, Dijon mustard, rice wine vinegar, and sesame oil.

 

 

 

 

 

 

 

 

 

 

 

 

 Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Strawberry Cheesecake Puffed Pastry

 

 

 

 

 

 

 

 

 

 

 

 

 

Sometimes I like to impress friends with  a dessert that looks like I stopped at the fancy bakery down the street and asked for the most expensive pastry they have. Especially when I know I can make it at home and just give them a wink when they ask me what bakery I bought them from.  These are so fun to make and so so easy.  Light and flaky shells with fresh strawberries and cheesecake filling!  Oh and I used sugar free preserves!  So good.

 

Strawberry Cheesecake Puffed Pastry

 

2 sheets frozen puff pastry, thawed according to package directions

1 large egg, room temperature

2 teaspoons whole milk

2 packages (16 ounces) cream cheese, softened

¼ cup granulated sugar

2 teaspoons vanilla extract

¾ cup strawberry preserves

2 cups fresh strawberries, washed, sliced

2 tablespoons confectioners' sugar, for dusting

 

Preheat the oven to 350 degrees.  Line two 9 x 13 baking sheets with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay one puff pastry sheet onto each lined baking sheet. With a sharp knife, cut the sheets in both pans into 6 equal-sized rectangles for a total of 12 rectangles. Leave about ½-inch of space between each rectangle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 In a small bowl, whisk together the egg and milk until smooth. Brush the egg wash over the tops of the puff pastry rectangles, being careful not to get the egg wash on the cut edges. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the pastry rectangles for 15-17 minutes, or until they puff up and turn golden brown. 

 

 

 

 

 

 

 

 

 

 

 

While the pastry is baking, prepare the cream cheese filling. In a medium bowl, stir together the cream cheese, sugar, and vanilla extract until fully combined.

 

 

 

 

 

 

 

 

 

 

 

Allow the pastries to cool for at least 10 minutes. Once cooled, Pick each pastry up and pull the top layer apart from the bottom layer.  You can choose any where to separate them.

 

 

 

 

 

 

 

 

 

 

 

 

On the bottom half of each pastry rectangle, spread 1 tablespoon of strawberry preserves. 

 

 

 

 

 

 

 

 

 

 

 

 

Then, using a piping bag or plastic zip bag with the corner cut off, pipe 2 tablespoons of cream cheese filling.

 

 

 

 

 

 

 

 

 

 

 

 

 Top with 5-6 slices of fresh strawberries.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the top of the pastry over the sliced strawberries and dust with confectioners' sugar. Repeat the process for the remaining pastries.

 

 

 

 

 

 

 

 

 

 

 

Storage

 These will keep for two or three days in the refrigerator in an air-tight container.

 

 

 

 

 

  

 

 

Serve and enjoy!

  

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.