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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.



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


  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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  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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