Spicy Honey Mustard Chicken Sandwich

4 servings
45 min

Every Friday when it's time to go grocery shopping, I try to utilize every remaining vegetable in the fridge. Not only does it challenge me in coming up with delicious meals but it prevents me from wasting food. That is exactly what happened when I created this spicy honey mustard chicken sandwich. With a leftover bunch of kale, some extra sweet potatoes, and an apple sitting on the counter, I was able to whip together one delicious lunch. Loaded with an apple kale slaw and Cajun roasted sweet potatoes, this sandwich is incredibly satisfying. I gotta say, for a raid the fridge recipe, this one is a sure winner!

sweet potato fries

apple kale slaw

drizzle the honey mustard sauce


Spicy Honey Mustard Chicken Sandwich

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

Sweet potato fries

  • 2 medium yams peeled
  • 1 tsp Cajun spiced
  • 2 tbsp olive oil

Apple kale slaw

  • ½ cup granny smith apple peeled, thinly sliced
  • 2 cups kale shredded
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dijon mustard
  • ½ tsp granulated sugar

Spicy honey mustard chicken

  • 1 lb chicken breast fileted
  • ¼ cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 1 ½ tsp chipotle tabasco
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

Remaining ingredients

  • 4 sandwich buns

Instructions


Preheat oven to 400 degrees F.
Peel the sweet potatoes and cut them into french fries. Toss with 1 tsp Cajun spices and 2 tbsp olive oil. Spread the sweet potatoes in an even layer on a baking sheet. Bake for 20 minutes, flipping the fries halfway through.
Make the dressing for the apple kale slaw. Whisk together 1 tbsp lemon juice with 3 tbsp olive oil, ¼ tsp salt, ¼ tsp black pepper, ½ tsp dijon mustard, and ½ tsp sugar. Thinly slice and peel ½ an apple and toss together with 2 cups shredded kale and the prepared dressing.
Filet the chicken breasts into 4 equal portions. Combine ¼ cup all-purpose flour with 1 tsp paprika and 1 tsp garlic powder. Coat the chicken in the seasoned flour, shaking off the excess.
Heat 1 tbsp oil in a saute pan over medium heat. Cook the chicken until golden brown on both sides and the juices run clear.
Meanwhile, whisk together 1 tbsp honey with 1 tbsp dijon mustard, 1 ½ tsp chipotle tabasco, 1 tbsp lemon juice, and 1 tbsp olive oil. Drizzle the spicy honey mustard on the chicken.
Assemble the sandwiches. Toast the sandwich buns and place the chicken on the bottom bun followed by the apple kale slaw and Cajun potato wedges. Serve immediately.
Christine Ma
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