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Honey Mustard Spinach Salad with Chicken Quinoa Cakes and Saucy Mama Mustard Giveaway

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Honey Mustard Spinach Salad with Chicken Quinoa Cakes and Saucy Mama Mustard Giveaway

It’s been almost 10 months since I’ve entered a recipe contest, how sad is that? I tend to pick posting on my blog over entering contests, but I wish there were more hours in the day to do it all! I recently came across the Skinny Mama Cooking with Mustard Contest, a healthy recipe contest just for bloggers sponsored by Saucy Mama Mustards, and it sounded like the best of both worlds – creating a new recipe for a contest I can immediately share? Sign me up!

Saucy Mama sent me a complimentary package of six mustards to try. I had no idea there were so many different mustard variations out there – Tarragon Lemon, Dijon, Champagne Honey, Chipotle, Smoky Garlic, and Yellow. Of course, Apolinaras got into the chipotle first, and put a hefty dose in some meatballs, which was really tasty. For the contest, I wanted to do something very healthy but also satisfying and was stuck on the idea of using quinoa – it’s just such a super grain packed full of protein and fiber!

I brainstormed until the very last minute (entries are due today, eeek!) and finally came up with a worthy idea to feature two kinds of their mustard. I decided to do a little twist on my Avocado Chicken Cakes and mixed up some shredded chicken with Saucy Mama Smoky Garlic Mustard, quinoa, panko, and Greek yogurt. I baked the cakes until they were golden brown and served them atop a salad featuring a creamy honey mustard dressing that tastes decadent but is surprisingly good for you since it’s made with protein-packed Greek yogurt, Saucy Mama Champagne Honey Mustard, and a touch of honey. I did a double take when I calculated the nutritional information – there are just 300 calories per serving and 32.9g protein, wow, this has to be my healthiest low calorie recipe yet! Double the mustard, double the fun!

p.s.  If you have a Facebook account and like my recipe, I’d love your vote!  Thanks!!

p.p.s.  I somehow missed this when I first published the post, but Saucy Mama would also like to give one of my readers a Saucy Mama condiment kit containing a bottle of Saucy Mama Tarragon Lemon Mustard, Smoky Garlic Mustard and Dijon! To enter to win, just leave a comment on this post by Tuesday, March 6 at 11:59pm EST.

The fine print: Sorry, this giveaway is open to U.S. readers only.  Saucy Mama is sponsoring this giveaway and sent me a package of six mustards to try, but I received no compensation for this post and all opinions are mine. The winner will be picked with random.org on Wednesday, March 7 and announced shortly thereafter.

Honey Mustard Spinach Salad with Chicken Quinoa Cakes
Printable Recipe

Ingredients:

Chicken Quinoa Cakes:
1/2 cup quinoa
1 cup low sodium chicken broth
2 1/2 cups shredded cooked chicken (I poached two large chicken breasts and shredded them)
1/2 cup panko
1/4 cup chopped red onions
2 garlic cloves, minced
1/2 cup nonfat Greek yogurt
1/4 cup Saucy Mama Smoky Garlic Mustard
1 large egg
1/2 teaspoon salt

Honey Mustard Dressing:
1/2 cup nonfat Greek yogurt
1/4 cup Saucy Mama Champagne Honey Mustard
1 tablespoon honey

For assembly:
5 cups packed fresh baby spinach leaves (about 6 ounces)
1 red pepper, cored and thinly sliced
1/2 English cucumber, sliced

Directions:
To prepare the chicken quinoa cakes, heat oven to 350°F. Place quinoa and chicken broth in a large stockpot over high heat and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes or until all water is absorbed and quinoa is soft. Place cooked quinoa, shredded chicken, panko, onions, garlic, yogurt, mustard, egg, and salt in a large bowl and mix until well combined. Shape mixture into 10 patties and place on a greased cookie sheet. Bake at 350°F for 20 to 25 minutes or until set; heat oven broiler and broil for 2 minutes or until golden brown.

To make the dressing, place yogurt, mustard, and honey in a small bowl and stir until smooth.

To assemble the salad, mix spinach, red pepper, and cucumber in a large bowl. Evenly distribute greens onto 5 plates and top each with 2 chicken quinoa cake. Drizzle evenly with dressing. Makes 5 servings.

Nutrition: 284 calories, 4.6g fat, 3.8g fiber, 32.9g protein per serving
Cost: $2.64 per serving

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