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Spicy Honey Mustard Chicken Sandwich

Course Main Course
Cuisine American
Keyword sandwich
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae

Ingredients

Sweet potato fries

  • 2 medium yams peeled
  • 1 teaspoon Cajun spiced
  • 2 tablespoon olive oil

Apple kale slaw

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

Spicy honey mustard chicken

  • 1 lb chicken breast fileted
  • ¼ cup flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 ½ teaspoon chipotle tabasco
  • 1 tablespoon lemon juice
  • 1 tablespoon 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 teaspoon Cajun spices and 2 tablespoon 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 tablespoon lemon juice with 3 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dijon mustard, and ½ teaspoon 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 teaspoon paprika and 1 teaspoon garlic powder. Coat the chicken in the seasoned flour, shaking off the excess.
  • Heat 1 tablespoon 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 tablespoon honey with 1 tablespoon dijon mustard, 1 ½ teaspoon chipotle tabasco, 1 tablespoon lemon juice, and 1 tablespoon 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.