Honey Dijon Chicken Salad
with walnuts / tomatoes
Entree salads are extra appealing as the weather gets warmer. Even though this salad is light and fresh, toasted walnuts and sauteed chicken give it enough substance to stand on its own.
Ingredients
- 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
Prep
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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)
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Celery - Slice celery. (Can be done up to 4 days ahead)
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Tomatoes - Chop tomatoes. (Can be done up to 2 days ahead)
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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)
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Make
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Heat oven to 400F / 204C degrees.
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Spread walnuts out on a sheet pan.
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Toast until walnuts are fragrant and golden brown, shaking pan halfway through cooking, 6 to 8 minutes.
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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.
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Assemble salad by topping spinach with walnuts, celery, tomatoes, and chicken. Add vinaigrette until dressed to your liking. Enjoy!
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