Prepare chicken strips, potatoes, green beens, and honey-mustard for a great make-ahead lunch.
1 tablespoon canola mayonnaise
1 teaspoon Dijon mustard
1 teaspoon water
1/2 teaspoon honey
1 (6-ounce) skinless, boneless chicken breast half, cut lengthwise into 6 strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
6 ounces red potatoes (about 2)
1/2 cup green beans, trimmed
How to Make It
To prepare the honey-mustard vinaigrette, combine mayonnaise, Dijon mustard, 2 teaspoons water, and honey in a small bowl, stirring with a whisk.
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.
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.
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