Spicy Honey Mustard Chicken Sandwich

Christine Ma
by Christine Ma
4 servings
45 min

With the quarantine currently happening, I have been limiting my visits to the grocery store. Normally I go 3-4 times a week but now I go once every two weeks at most. What a change. When it comes close to the end of the two weeks, I have to get creative with whatever vegetables I have left. That is exactly what happened when I created this spicy honey mustard chicken sandwich. 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!

spicy honey mustard chicken sandwich

sweet potato fries

apple kale slaw

drizzle spicy honey mustard on the chicken

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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Sweet potato fries
  • 2 medium yams, peeled
  • 1 tsp Cajun spiced
  • 2 tbsp olive oil
Apple kale slaw
  • 1/2 cup granny smith apple, peeled, thinly sliced
  • 2 cups kale, shredded
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dijon mustard
  • 1/2 tsp granulated sugar
Spicy honey mustard chicken
  • 1 lb chicken breast, fileted
  • 1/4 cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 1 1/2 tsp chipotle tabasco
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
Remaining ingredients
  • 4 sandwich buns

Preheat oven to 400 degrees F.
Peel the sweet potatoes and cut 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, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp dijon mustard, and 1/2 tsp sugar. Thinly slice and peel 1/2 an apple and toss together with 2 cups shredded kale and the prepared dressing.
Filet the chicken breasts into 4 equal portions. Combine 1/4 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 1/2 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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