Photo: Jennifer Causey; Styling: Kira Corbin
Prepare chicken strips, potatoes, green beens, and honey-mustard for a great make-ahead lunch.
1. To prepare the honey-mustard vinaigrette, combine mayonnaise, Dijon mustard, 2 teaspoons water, and honey in a small bowl, stirring with a whisk.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Add chicken to grill pan; cook 2 1/2 minutes on each side or until done. Reserve remaining 3 chicken strips for another use.
3. Bring potatoes to a boil in a medium saucepan filled with water. Cook 18 minutes. Add green beans; cook 3 minutes. Drain; rinse with cold water. Drain. Cut potatoes into wedges. Serve honey-mustard mixture with 3 chicken strips, potatoes, and green beans for dipping.