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Honey Dijon Chicken Salad
with barley / plums / walnuts

Active: 40 minTotal: 40 min

The unique summer-inspired flavors of this entree salad make it one that we are already turning to again and again in these warmer months.
Smarts: Everything in these salads can be prepped ahead and served at room temperature, so they make great leftovers or mason jar salads to pack for lunch!



Honey Dijon Vinaigrette:
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 5 Tbsp
Honey Dijon Chicken Salad:
  • Barley, hulled and uncooked - 2/3 cup
  • Green beans - 1 lb, 1” / 2.5 cm pieces
  • Chicken breasts, boneless and skinless - 1 lb, cubed
  • Plums - 2, chopped (sub peaches or apricots)
  • Salad greens, any type - 8 oz, chopped
  • Walnuts, halves or pieces - 2 oz
  • Oil, cooking - 1 Tbsp
  • Honey Dijon Vinaigrette (ingredients listed separately) - 2 Tbsp + 6 Tbsp
  • Cheese, blue - 4 oz (opt; sub feta or goat cheese)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Barley - (Skip if barley was made ahead for Wednesday.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for 45 to 55 minutes until tender but not soggy. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Green beans - Chop green beans. (Can be done up to 5 days ahead)
  4. Cook green beans - Place green beans in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 5 days ahead)
  5. Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  6. Plums / Salad greens - Chop plums. Chop greens (if you bought salad greens that need to be chopped).


  1. Heat a skillet over medium heat. Add walnuts to dry skillet and saute until golden brown and fragrant, ~5 minutes. Set walnuts aside and return skillet to heat.
  2. Increase heat to medium-high and add cooking oil. To heated oil, add chicken and saute until nearly cooked through, ~4 minutes. Add first part of vinaigrette and simmer until chicken is cooked through and vinaigrette cooks down, ~2 minutes more.
  3. Assemble salads by creating a bed of lettuce in each serving bowl. Top with green beans, barley, plums, chicken, walnuts, and crumbled cheese. Finish with second part of vinaigrette. Enjoy!

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This meal has 21 reviews

Loved the dressing! I think the chicken needed something more.

By: Gayle
Posted: Jun 27, 2019
Diet: Original

Everyone loved this! Great combination of flavors and textures.

By: Tara
Posted: Jun 27, 2019
Diet: Original

I forgot the plums by accident but I don’t think it needed them.

By: Juli
Posted: Jun 25, 2019
Diet: Original

Really enjoyed this salad, quick and easy to make, tasty and filling.

By: Nicki
Posted: Jun 25, 2019
Diet: Vegetarian

Used pearl couscous instead of barley and peas instead of string beans. Subbed feta for blue. Grilled the chicken. So good.

By: Alyssa
Posted: Jun 25, 2019
Diet: Original

This was a nice, easy recipe that was quite tasty. The vinaigrette is a great mix.

By: Caitlin
Posted: Jun 22, 2019
Diet: Original