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Chopped Chicken Salad with Honey-Mustard Dressing
hits:50   Updatetime:2019-1-10 16:27:38


2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh rosemary leaves
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper

6 boneless, skinless chicken thighs, each about 4 ounces

3 hearts of romaine, chopped
2 cups (12 ounces) cherry tomatoes, cut lengthwise into quarters
2 large Hass avocados, diced
1/2 small red onion finely diced
8 slices bacon, cooked and crumbled
3 hard-boiled eggs, peeled and cut into wedges

Honey-Mustard Dressing
1 cup mayonnaise
1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup honey
2 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper


  1. In a small bowl whisk together the marinade ingredients.  Place the chicken thighs in a large, resealable plastic bag and pour in the marinade.  Press the air out of the bag and seal tightly.  Turn the baf to distribute the marinade, place in a bowl, and refrigerate for about 1 hour.
  2. Prepare the grill for direct cooking over medium heat (350° to 450° F or 176°-232° C)
  3. Brush the cooking grates clean. Remove the thighs from the bag and discard the marinade.  Grill the thighs, smooth (skinned) side down first, over direct medium heat, with the lid closed as much as possible until the meat is firm and the juices run clear, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes.  Cut into bite sized pieces.
  4. Divide the chicken, romaine, tomatoes, avocados, onion, bacon and eggs evenly among six serving plates.  Drizzle the salads with the dressing and serve immediately.

Honey-Mustard Dressing

  1. In a small bowl combine all the ingredients, including salt and pepper to taste, and mix well. (The dressing can be made up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving.)

Makes enough for 6 servings

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