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Honey Dijon Chicken Salad
with barley / plums / walnuts

Active: 35 min Total: 1 hr 5 min

This salad feels like such a tribute to early summer that we wanted to bring it back in the same time of year as we did last in 2019. It's a combination 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

Ingredients

Servings:
4
Metric
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (14)
Gluten-free (1)
Paleo (4)
Vegetarian (3)

13 reviews

Used goat cheese and omg making this again! Pecans instead of walnuts 💯

By: Lauren
Posted: Jul 03, 2020
Diet: Original
0 Helpful

I did not add bacon and used pecans instead of walnuts. This was an easy delicious salad.

By: Sara
Posted: Jun 23, 2020
Diet: Paleo
0 Helpful

This salad was the bomb! I subbed baby spinach, a peach, and sliced almonds. The combination of flavors was so good. I will definitely make this again!

By: Caitlin
Posted: Jun 20, 2020
Diet: Original
0 Helpful

Used asparagus instead of green beans and apricots. It was very very good, will definitely make it again.

By: Jacob
Posted: Jun 17, 2020
Diet: Paleo
0 Helpful

4.5 if I could rate it like that. I would add an extra plum just because I could reduce the dressing since the fruit adds that effect. Quite filling and good. Not sure the lentils and barley together were needed bit it was still good. I love barley!

By: Liz
Posted: Jun 15, 2020
Diet: Vegetarian
0 Helpful

I loved this -- haven't had a chance to let the kids try it. They are generally not salad fans, but I'm all about it having them try things so we will see...

By: Namrita
Posted: Jun 13, 2020
Diet: Original
0 Helpful