Well, if you made the Honey Mustard Chicken when I posted it, planned for leftovers at my urging and then wondered where my next promised, leftover recipe was…. you are probably cursing me now! Forgive me. The week got away from me. But, here it is and I hope your chicken is still good and waiting to top this salad.
In one of my many cooking magazines (I have a little magazine problem… It is about a 2 foot high pile problem right now), I remembered seeing a honey mustard chicken and mango salad. I couldn’t locate which magazine it was so I had to wing it. I always add a touch of mustard and often a little honey to my basic vinaigrette, so it seemed that the chicken on top would be a perfect fit. The sweetness of the mango and the bite of the red onion made for great complements. To be honest, I liked this meal better than the hot, fresh Honey Mustard Chicken that came before it!
Leftovers are maybe a bit like cilantro… you either love them or hate them. I am in the former group. I actually make some things, tolerate them on the first night just to enjoy them for leftovers on subsequent days or lunch or quick dinners. Some of my favorite leftovers are chili and bbq pork. The flavors just hang out with each other in the fridge for a few days and like acqaintences becoming friends, get along better and better over time.
Honey Mustard Chicken Salad with Mango and Red Onion
Makes 2 salads
2 leftover Honey Mustard Chicken Breasts (click here for recipe)
Spring mix greens or baby spinach, about 4 cups
1/2 small red onion, sliced in thin rings
1 mango, cubed
1/4 cup olive oil
1 Tablespoon Balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
salt and pepper
Whisk together olive oil, vinegar, mustard and honey. Drizzle desired amount over greens and toss to coat. Split the greens on two plates. Top with onions, mango cubes and chicken cut in slices or cubes if desired.