Tag Archives: honey mustard

Finger Lickin’ Honey Mustard Chicken Dippers

Honey Mustard Chicken Dippers
Honey Mustard Chicken Dippers
Finger Lickin' Chicken
Finger Lickin’ Chicken
Honey Mustard Chicken Goujons
Honey Mustard Chicken Goujons

Chicken dippers have a bad rep, and for a fair reason. They usually come in a cardboard box, they’re processed, unhealthy and the actual meat content is pretty questionable. I don’t eat much chicken at all, I certainly never order it when I’m out in a restaurant, and rarely buy it for dinners during the week. It’s all a result of watching a pretty nasty documentary on chicken farming a few years ago that gave me the heebie jeebies. However, I feel like I should start eating it more and reintroduce it to my diet (if even only to help ween me off my pulled pork addiction which definitely isn’t healthy either). I always buy chicken that is free-range, and sometimes organic if I’m feeling flash, which helps me forget aforementioned documentary… Shudder.

The other thing that puts me off chicken is that it’s usually so boring and bland. So my mission for the next month is to make more chicken dishes and shake it up a little to shrug of my weird preconceptions.

This chicken dish is really yummy and so tasty. As far as chicken dippers go they’re about as good as they’re going to get, you could always use gluten free flour or breadcrumbs if you’re coeliac. The honey mustard sauce gives a nice kick as well. This is a fuss free recipe that feels a little naughty, but is still kind of nice. Give this a shot and let me know what you think!

Posh Chicken Dippers
Posh Chicken Dippers
Chicken Goujons with Delicous Honey Mustard Sauce
Chicken Goujons with Delicous Honey Mustard Sauce

Ingredients (serves 2)

Chicken dippers:

2 chicken breasts

1/2 cup flour

salt & pepper

breadcrumbs

Zest of 1 lemon

egg

Sauce:

4 tbsp natural or Greek yoghurt

1 tsp dijon mustard

1 tbsp honey

1 tbsp wholegrain mustard (optional)

  1. Assemble your dipping line in three separate bowls. In the first bowl mix in the flour and a generous seasoning of salt and pepper. In the second bowl beat and egg. In the third bowl mix the breadcrumbs and lemon zest.
  2. Slice the chicken into strips/fingers and dip them in the flour, the egg and then the breadcrumbs.
  3. Fry on a medium high heat in about 2 tbsp of oil (I used coconut but whatever you have is fine). They will take about 5 minutes on each side, maybe a little more depending on thickness. There should be no pinkness in the middle whatsoever when they’re cooked.
  4. Mix all of the sauce ingredients together in a bowl and serve with the dippers.
Zesty Chicken Dipper Breading
Zesty Chicken Dipper Breading
Start Dipping Your Chicken Strips In Flour, Egg and Breadcrumbs
Start Dipping Your Chicken Strips In Flour, Egg and Breadcrumbs
Fry Until Crispy, Golden and Cooked Through
Fry Until Crispy, Golden and Cooked Through
Enjoy These Honey Mustard Chicken Goujons
Enjoy These Honey Mustard Chicken Goujons

Trout Salad with Honey Mustard Dressing

 

Trout Salad
Trout Salad

This is yummy, and very quick and easy to make for lunch, dinner or whenever you feel like it. I actually made it with leftover trout from dinner the night before and had it for a picnic during a trip to Glendalough, Co.Wicklow. After intending on going on an hour stroll and ending up taking a wrong trail and doing a 3.5 hour 380 meter incline hike up the mountains, we were pretty glad for our salad to keep us going!

 

Hills of Glendalough
Hills of Glendalough

Ingredients (serves 2):

 

Trout (about 1 fillet per person)

Mixed leaves including rocket

Half a cucumber

Handful cherry tomatoes

Lemon

Pepper & Salt

 

Dressing:

Olive Oil

Dijon Mustard

Honey

 

  1. Lay sliced lemon on baking tray and lay trout on top, season with salt & pepper and drizzle with some olive oil. Bake at 190C for about 15-20minutes.
  2. Wash salads leaves. Chop cucumber into small chunks and quarter the tomatoes.
  3. Mix together 2tbsp oil with 1 tbsp of Dijon mustard and 1 tbsp honey. Stir until combined. Adapt to your taste- if you like it sweeter add more honey, if you like it sharper add more mustard.
  4. Take out trout when cooked properly and flake into bits. Mix salad leaves and vegetables in a serving bowl, drop the flaked trout on top, pour dressing over.
Honey Mustard Dressing
Honey Mustard Dressing

Note: I actually cooked my trout the night before so the trout was cold in the salad, if you would rather it cold also prepare the trout an hour or so before and let cool before adding to salad. Chopped avocado would be a nice addition too if you had one.

Eating My Salad
Eating My Salad
Glendalough
Glendalough
Wild Heather Covered Hills
Wild Heather Covered Hills
Hilly Glendalough
Hilly Glendalough