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Honey Dijon Chicken Salad
with bacon / plums / walnuts

Active: 35 Total: 35

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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Bacon - 6 strips
  • Honey Dijon Vinaigrette (ingredients listed separately) - 2 Tbsp + 6 Tbsp

Prep

  1. Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  2. Green beans - Chop green beans. (Can be done up to 5 days ahead)

  3. 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)

  4. Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

  5. 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. Add bacon to heated skillet. Fry on both sides until golden brown. Transfer to a paper-towel lined plate to cool. Drain off all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of oil and return skillet to heat.

  3. Increase heat to medium-high and add chicken. 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.

  4. Crumble bacon.

  5. Assemble salads by creating a bed of lettuce in each serving bowl. Top with green beans, bacon, plums, chicken, and walnuts. Finish with second part of vinaigrette. Enjoy!


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