Chili’s is one of my favorite chain restaurants, and 99% of the time I eat there, I get something that includes their honey mustard dressing dipping sauce stuff. Seriously, I request it even if the recipe doesn’t come with it. It’s goo on salads, on chicken, on burgers, on just about anything.
So when I saw this recipe for making it at home, I knew I had to test it out. Chili’s is great, but their selections aren’t exactly healthy. If I can make the dipping sauce at home but better control the calories and fat in whatever I’m putting it on, all the better.
Not that this dipping sauce is necessarily low-calorie. But it’s a lot better to put it on a baked chicken breast than processed, fried chicken fingers like you get at the restaurant!
So, without further ado, here’s the copycat recipe (with a few little tweaks of my own).
Making this recipe couldn’t be simply. In a small bowl, simply mix together equal parts mayonnaise, dijon mustard, and honey. I used 1/3 cup each to start and I had more than enough for 4 huge salads.
After mixing together, the recipe calls for it to be chilled for a few hours to allow the flavors to really mix. I taste-tested at this point and it was good, but not perfect. It was still a little tangy for my liking. So, I added a tablespoon of brown sugar (not packed) and mixed well. Perfect!
I used my dressing for a salad, but like I said, this dressing/sauce is delicious on lots of different entrees, including chicken breast, sandwiches, burgers, and of course nuggets and chicken fingers.
Here’s the printable (though this one is so easy, I doubt you need it):
- ⅓ cup honey
- ⅓ cup Dijon mustard
- ⅓ cup mayonnaise
- 1 Tablespoon brown sugar (not packed)
- Mix ingredients in a small bowl.
- Chill for two hours (or overnight)
- Serve on salads and your favorite entrees.
Latest posts by Allison (see all)
- Beef Bolognese with Asiago Cheese - February 14, 2015
- Chocolate Almond Spritz Cookies – My Happy Accident Cookies - February 6, 2015
- What’s for Dinner: February 2015 Meal Plan - February 1, 2015