Quick Salad Bar with Homemade Honey Mustard Dressing
Recipe by Pretty Real
Prep time: 30 min
A weeknight meal in less than 30 minutes that includes lean protein and vegetables.
First, season the chicken with salt and pepper and cook using the 20-minute method (meal hack!)- cook on one side on medium-high for 2 minutes. Then flip and turn to low. Cover it and set your timer for 10 minutes. After 10 minutes, turn the heat off but keep it covered for another 10 minutes (set a timer and don't lift the lid at all during the 20 minutes). It comes out perfect every time!
Next, make your salad dressing. This is optional. You can use store-bought dressing but if you can swing homemade dressing, it's a great addition to the salad bar. Simply combine all ingredients and whisk.
Now that your dressing is made and your chicken is cooking, prepare your vegetables. Uncover the Libby’s Vegetable Cups, drain them, and place in small bowls. The ease of using Libby’s Vegetable Cups is that they're ready to eat at room temperature. Set up your other ingredients. In this case, I used small prep bowls for each ingredient and a large tray for the chicken and lettuce. You could use paper bowls for easy cleanup, regular bowls like I did, or even a large tray. - The trick is to create a "bar" to allow your kiddos to serve themselves.
When time is up, uncover your chicken and let it rest while you peel your egg. I usually quarter mine, but they can also be halved or diced.
Next, chop your chicken. Add both the eggs and the chicken to your "bar."
That's it- dig in! A weeknight meal in less than 30 minutes that includes lean protein and vegetables? I'd call that a win.