Homemade Honey Mustard Vinaigrette

Who doesn’t love a vinaigrette? Homemade salad dressing not only tastes better than the bottled stuff but it is incredibly easy to make. And although bottled salad dressing can be the easy alternative and inexpensive its full of salt and sugar. Making it yourself allows you to control what your eating. Not to mention its a nice touch to any dinner party to pop out your own bottle of salad dressing for serving.

I make it in big batches for large salads and sometimes will make a homemade vinaigrette to marinate some meat for the grill. This particular recipe is put together in a flash and has a little sweet and sour going on! You can store it in your refrigerator in a container with a tight-fitting lid for 3-5 days! So give it a shot and embrace the homemade salad dressing. Make sure to try this with my “Grilled Chicken Salad For A Crowd”. Whats your favorite salad dressing? Leave a comment below.

Xo- Ayesha

 

Honey Mustard Vinaigrette

2 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon finely minced garlic
1 tablespoon finely minced shallot
3/4 cup olive oil
1/4 cup lemon juice (Freshly squeezed of course!)
salt and pepper to taste. (I used 1/2 teaspoon salt and pepper)

Just place all of your ingredients into a mason jar with a lid and shake well.

*Before you use your dressing, be sure to give it a taste. This is your moment to add more salt and pepper or make any other adjustments. *

Pour over salad and enjoy!

Grilled Chicken Salad For A Crowd With Vinaigrette

Grilled Chicken Salad For A Crowd With Vinaigrette

Sometimes I just need a break from all the carbs! This salad makes for a delicious weeknight salad recipe that has the perfect balance of salty and sweet! Filled with chicken, crisp apple, pears, goat cheese, tomatoes, onions, and topped with a Vinaigrette! Such a flavorful salad! I used fresh romaine lettuce in this dish, but you can use any mix of greens you have on hand. Quickly brown some marinated chicken and assemble your salad. Dinner will be at the table in no time.

Enjoy!

Xo- Ayesha

Grilled Chicken Salad For A Crowd With Vinaigrette

Four boneless skinless chicken breasts
4 cups romaine lettuce, thoroughly washed
4 ounces goat cheese, crumbled.
1 cup whole baby tomatoes
1/2 cup red onion, diced.
1/2 cup dried cranberries
One green apple, peeled, cored and thinly sliced.
One pear, peeled and thinly sliced.

Assemble the salad by adding lettuce to a large serving bowl and topping with sliced apple, pears, onions, cheese, tomato, and cranberries.

Add sliced chicken to the salad and serve with honey mustard vinaigrette.

Grilled Chicken

Four boneless, skinless chicken breasts
1/4 tablespoons balsamic vinegar
Two tablespoon lemon juice
Two tablespoons olive oil
One tablespoon dijon mustard
Two tablespoons dark brown sugar
Two tablespoon soy sauce
Two cloves garlic cloves, minced.
One sprig fresh thyme (1/4 teaspoon)
One sprig fresh rosemary
Salt and pepper, to taste.

Add chicken breasts to a large ziplock bag.

In a small bowl add all ingredients and mix well. Pour mixture over chicken and seal bag. Allow chicken to marinate for at least 1 hour or overnight. Making sure to turn the bag occasionally.

Remove chicken from marinade. Do not use any of leftover marinade.

Preheat a grill pan or skillet over medium-high heat. Add chicken and cook about 5-6 minutes on each side and juices run clear. Remove from pan and allow to cool.

Slice at an angle and serve cooled chicken over your salad.

Honey Mustard Vinaigrette

Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon minced garlic
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste.

Just place all of your ingredients into a mason jar with a lid and shake well.

Pour over salad and enjoy!