Description
This honey mustard chicken salad features juicy chicken, crisp greens, and a creamy, balanced sweet-tangy dressing. It makes a filling meal for lunch or a light dinner.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- 1/2 teaspoon fine sea salt (for chicken)
- 1/4 teaspoon black pepper (for chicken)
- 6 cups chopped romaine lettuce
- 1 cup fresh blueberries
- 1/3 cup sliced almonds toasted
- 1/4 cup crumbled feta style cheese
- 1/3 cup mayonnaise (for dressing)
- 2 tablespoons Dijon mustard (for dressing)
- 2 tablespoons honey (for dressing)
- 1 tablespoon apple cider vinegar (for dressing)
- 1 tablespoon olive oil (for dressing)
- 1/4 teaspoon fine sea salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
- Heat a large skillet or grill pan over medium heat.
- Brush chicken with olive oil and season with salt and black pepper.
- Cook chicken for 6 to 7 minutes per side until golden and cooked through to an internal temperature of 165°F.
- Remove chicken and rest for 5 minutes, then slice.
- In a small bowl, whisk mayonnaise, Dijon mustard, honey, vinegar, olive oil, salt, and black pepper until smooth to make the dressing.
- In a large bowl, combine romaine lettuce, blueberries, almonds, and feta style cheese.
- Top the salad mix with sliced chicken.
- Drizzle with honey mustard dressing and toss gently to combine.
- Serve immediately.
Notes
- Slice the chicken after resting to keep it juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grill or Pan-Fry
- Cuisine: American