Honey Dijon Chicken Salad
with bacon / plums / walnuts

Name: Honey Dijon Chicken Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Tbsp Mustard, Dijon; 1 Tbsp Honey; 1 1/2 Tbsp Vinegar, red or white wine; 5 Tbsp Oil, olive; 1 lb Green beans, 1” / 2.5 cm pieces; 1 lb Chicken breasts, boneless and skinless, cubed; 2 Plums, chopped (sub peaches or apricots); 6 oz Butter lettuce, torn or chopped (sub any type of lettuce / greens); 2 oz Walnuts, halves or pieces; 6 strips Bacon; 2 Tbsp + 6 Tbsp Honey Dijon Vinaigrette (ingredients listed separately)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Green beans - Chop green beans. (Can be done up to 5 days ahead)
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)
Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Plums / Lettuce - Prep as directed.

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Make

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.
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.
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.
Crumble bacon.
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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