Despite my “trying to eat better” attitude and mindset, I had to try a new restaurant that opened in uptown Oklahoma City yesterday.
A biscuit restaurant. Is there anything better than biscuits!? I actually had this idea years ago to open a restaurant centered solely around biscuits, but it looks like Hunny Bunny Biscuit Co. beat me to the punch. I’m okay with that, though, because it was incredible.
I wanted to see how they did their biscuits and gravy, but I also wanted to get a plain biscuit with butter & jam to really see if they knew how to make a good biscuit. It did not disappoint. The biscuits are flaky and flavorful and oh-so-good. I opted for the mushroom gravy over the biscuit instead of sausage gravy and it was the best decision. I think I licked the plate clean.
Trying to revitalize my healthiness after my biscuit gorging, I made this salad for dinner. I’ve never been a honey-mustard dressing fan, but I had a real craving for it on top of some leafy greens with chicken. I found this recipe for a creamy honey mustard and I have to say, it’s the best I’ve ever had. Who knew Greek yogurt in the dressing would make it so good!
I picked up some cute little Pioneer Woman mason jars to keep my dressing in in the fridge. I’m afraid I’ll run out today, it’s that good.
This salad is really whatever you want it to be. I added some chopped red onion and tomatoes, some delicious little sesame sticks I found in the dressing aisle at the grocery store, and some salty queso fresco. For the greens, I used a bag of mixed romaine and then chopped up some spinach to give it some more oomph.
The chicken just needs a simple seasoning of salt, pepper and garlic powder. You could add whatever seasonings you want, but I think you should keep it simple so the dressing can really shine. I finally bought a salt box so I can sprinkle salt like Salty Bae and it’s seriously life-changing. You get so much more flavor on your protein when sprinkling with your fingers rather than grinding and getting salt everywhere.
I know it sounds dumb, but I can’t wait to eat this salad again. I’ve got everything separated in containers in my fridge so it will keep longer, and I’m sure I’ll be nomming on this food all week.
Honey Mustard Chicken Chopped Salad
A crisp, grilled chicken salad with a creamy honey mustard dressing.
- 1 lb. chicken breast, pounded thin
- 1 tsp. garlic powder
- salt & pepper
- 1 TBS. olive oil
- 2 roma tomatoes, seeds removed and diced
- 1/2 red onion, diced
- Queso fresco & sesame sticks, for topping
- 4 cups mixed romaine lettuce
- 2 cups chopped baby spinach
Honey mustard dressing:
- 1/2 cup plain Greek yogurt
- 2 TBS. yellow mustard
- 3 TBS. honey
- 1/4 tsp. pepper
- 1/2 tsp garlic powder
- 1/2 tsp. salt
- Juice of half a lemon
- Season chicken on both sides with garlic powder, salt and pepper. Heat oil in large skillet over medium heat. Cook chicken until browned and cooked through, about 5 minutes per side.
- Make the dressing: whisk together yogurt, mustard, honey, pepper, garlic powder, salt and lemon juice. Save in a sealed container.
- Make the salad: Toss romaine with spinach. Top individual bowls with sliced chicken, tomato, onion, cheese and sesame sticks. Drizzle dressing over the top.
Season chicken on both sides with garlic powder, salt and pepper. Heat oil in large skillet over medium heat. Cook chicken until browned and cooked through, about 5 minutes per side. Make the dressing: whisk together yogurt, mustard, honey, pepper, garlic powder, salt and lemon juice. Save in a sealed container.
Make the salad: Toss romaine with spinach. Top individual bowls with sliced chicken, tomato, onion, cheese and sesame sticks. Drizzle dressing over the top.