Honey Mustard Chicken on Italian

You have to thin out the honey mustard. That’s the key. After you’ve chopped and pulled the chicken apart and laid out the fixins for construction, you toss the chicken back in the pan and pour the watery honey mustard mixture (purist here– honey and mustard mixed together) over the chicken and heat until it bubbles and hisses, whispering to you that it’s ready. Scoop the portions onto the lettuce and top with slivered apple slices to add a juicy layer of sweetness. Then you’re done. It’s paid off. Bite, chew, swallow, repeat. You’ve done it. You’ll do it again, but this time was special, so savor the flavor and remember this moment.