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Week of 6/8/20

Honey Dijon Chicken Salad
with barley / plums / walnuts

Active: 35 Total: 65
Original GF Paleo Vegetarian
Honey Dijon Chicken Salad

This salad combination of flavorful chicken, sweet plums, barley, and tender greens feels like a tribute to early summer. It's one that we turn to again and again as the weather warms up, particularly because all of the ingredients can be prepped ahead and served chilled.

Tags
Make Ahead, Entree Salad
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
36

Ingredients

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

Prep

  1. Barley - (Skip if made ahead for Tuesday.) 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 / Lettuce - Prep as directed.

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Make

  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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