Chicken, honey mustard and pickled beets sandwiches

 Cooking 7 minutes
 Preparation 30 minutes
 4 servings


1/2 bag (142 g) of Florette beet julienne
30 ml (2 tbsp.) of cider vinegar
30 ml (2 tbsp.) of sugar
2 skinless chicken breasts
15 ml (1 tbsp.) of chicken seasoning
4 sesame kaiser buns
60 ml (1/4 cup) of honey mustard
4 Boston lettuce leaves (Optional)


  1. In a bowl, mix the beet julienne with the vinegar and sugar. Cover and leave to marinate for 15 minutes in the fridge.
  2. Cut the chicken breasts in half lengthwise to obtain four cutlets. Season with chicken seasonings.
  3. In a skillet, heat a little olive oil over medium heat. Cook the cutlets for 7 to 10 minutes, turning them several times during cooking, until the inside of the chicken meat has lost its pinkish hue.
  4. Cut the buns in half lengthwise. Spread the honey mustard on the inside of the buns.
  5. If desired, place a lettuce leaf on the base of the buns. Garnish with chicken cutlets and marinated beet julienne. Cover with the tops of the buns.

Recipe developed in partnership with Pratico-Pratiques:

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