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Colman’s Mustard Recipe: Chicken with Colman’s Mustard Agave Sauce

by Nicole on April 3, 2013

I had never had Colman’s Mustard until very recently.  It is my new favorite! I love the heat and flavor it adds to dishes and the mustard powder makes adding it to any dish super easy.

There are so many favorite dishes to look forward to this spring season: baked ham, cornbread stuffing, roasted fingerling potatoes, and delicious pies. It’s sharing a meal, and all its parts, that make the spring holiday season special. Colman’s brings an unforgettable spicy kick to just about any recipe. Known as the English mustard, Colman’s turns up the heat in salad dressing, meat rubs, marinades and all the favorite side dishes to transform them into unforgettable taste sensations.

Not just another condiment, Colman’s uses only the finest proprietary blend of brown and white mustard seeds grown locally around the Colman’s mill in Norwich, England. The smoldering heat and sensational quality combine to create a unique flavor that’s versatile, robust and pure for the very best Easter meal yet.

Colman’s Double Superfine Dry Mustard Powder is long-lasting and economical, with an ultra-fine consistency that delivers layers of flavor and maximum kick when added to Easter favorites. Colman’s Prepared Mustard is truly gourmet and at the ready to add smoldering heat to any dish. As always, Colman’s contains no dyes, chemicals, preservatives, or gluten – just 100% pure, irresistible tastiness.

Jamie and I created a fun recipe using Colman’s prepared mustard.  This is a healthy and nutritious dinner that looks fancy but is so easy to make!

Colman’s Mustard Recipe: Chicken with Colman’s Mustard Agave Sauce

Colman’s Mustard Recipe:  Chicken with Colman’s Mustard Agave Sauce


  • 24 oz. chicken tenders
  • salt
  • pepper
  • olive oil
  • 4 cup mixed greens
  • 16 grape tomatoes
  • 4 tbsp. olive oil
  • 2 tbsp. white balsamic vinegar
  • 1 cup yellow corn
  • 1 medium red pepper, diced
  • 1 small onion, diced
  • 2 tbsp. cilantro, chopped
  • 3 tbsp. olive oil
  • salt
  • pepper
  • 4 oz. Colman's prepared mustard
  • 4 oz. organic blue agave
  • 1 tbsp. parsley, chopped
  • 1 tbsp. rosemary, chopped
  • Juice of 1/2 lime


  1. Lightly coat chicken with olive oil, salt and pepper.
  2. Grill over medium heat until cooked through.
  3. Remove from heat.
  4. Roast yellow corn in husks over medium heat until tender.
  5. Remove from husk.
  6. Add corn to large bowl.
  7. Saute red peppers and onion in olive oil over medium heat until tender
  8. Add red peppers and onion to corn in bowl.
  9. Add cilantro, salt and pepper and mix well.
  10. In small bowl, combine mustard, agave, parsley, rosemary and lime juice and stir to combine.
  11. In large bowl, combine oil and balsamic.
  12. Add mixed greens and tomatoes and toss.
  13. Plate the chicken and drizzle sauce over chicken. Serve alongside mixed greens and corn salsa.
  14. Serves 4.

I received some product to facilitate this review. All opinions are my own.

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