Honey Dijon Chicken Salad
with walnuts / tomatoes
- Mustard, Dijon - 1 Tbsp
- Honey - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 4 Tbsp
- Chicken breasts, boneless and skinless - 1 lb , cut into strips (or buy pre-cut chicken breast tenders)
- Walnuts, halves or pieces - 1/2 cup
- Oil, cooking - 1 Tbsp
- Celery - 2 stalks , sliced
- Tomatoes, cherry or grape - 1 cup , halved
- Spinach, baby - 8 oz
Make vinaigrette - If prepping right before cooking, get oven heating before continuing with prep. Whisk together mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Celery - Slice celery. (Can be done up to 4 days ahead)
Tomatoes - Chop tomatoes. (Can be done up to 2 days ahead)
Chicken - If chicken is not already cut into tenders, slice into strips. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Heat oven to 400F / 204C degrees.
Spread walnuts out on a sheet pan.
Toast until walnuts are fragrant and golden brown, shaking pan halfway through cooking, 6 to 8 minutes.
Heat a skillet over medium-high heat. Add cooking oil and then chicken to heated oil. Sear chicken on all sides until nearly cooked through, 6 to 8 minutes. In the last minute of cooking add 1 Tbsp / 15 mL of vinaigrette (for 4 servings; adjust if customizing) and continue to cook until vinaigrette coats chicken.
Assemble salad by topping spinach with walnuts, celery, tomatoes, and chicken. Add vinaigrette until dressed to your liking. Enjoy!