A Confusing Childhood Conundrum

As a five-year-old, the vegetable mustard greens confused me. Mustard was bright yellow and came in a French’s squeeze bottle, while greens were, well… Bright green, like lettuce and spinach. How could a food possibly be both yellow and green, both a condiment and a leaf, both spreadable and crisp?

It didn’t take long until I learned that mustard actually is a plant, not just a spicy topping for hot dogs and sandwiches, and the condiment is formed from the plant’s seeds. But I spent enough time puzzling over it as a kid that I came up with my own brilliant solution: coat some greens with mustard to make your mustard greens!

Chicken and “Mustard Greens” Salad

serves 2

Crisp and refreshing, this salad is ideal for a warm summer evening. Serve with a crusty bread for a simple meal.

1 large chicken breast

1 tsp chili powder, divided

½ tsp salt

3 tbsp yellow mustard

½ tsp water

6-8 large green lettuce leaves

1 red bell pepper, diced

Preheat the oven to 350°. Lightly coat both a baking pan and the chicken with nonstick spray. Sprinkle the chicken evenly with ½ tsp of chili powder and salt, and bake for 20 min or until no longer pink in the center. Slice into bite-sized pieces. While the chicken cooks, combine the mustard, water, and remaining chili powder in a large bowl. Wash and shred the lettuce, and add it to the bowl. Toss to coat with the dressing. Add the bell pepper and chicken, toss, and divide the salad between two plates.