Honey Chicken Salad Recipe
Diced chicken breast, mixed greens with red onions, apples, pecans, feta cheese
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Ingredients
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Salad
Honey Dijon Dressing
Method
Salad
Prepare chicken
Pat the chicken breasts dry and trim any fat. Cut into 1/2-inch dice. Season diced chicken with 1/2 tsp salt and 1/4 tsp black pepper.
Cook chicken
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the diced chicken in a single layer and cook, stirring occasionally, until cooked through and lightly golden, about 6–8 minutes (internal temperature 165°F / 74°C). Remove from heat and let rest 3 minutes.
Prepare produce and nuts
While chicken cooks, thinly slice the red onion into half-moons (about 1/8-inch thick) and place in a small bowl of cold water for 5 minutes to mellow sharpness, then drain and pat dry. Core and dice the apple into 1/2-inch pieces; if desired, toss apple pieces with 1/2 teaspoon lemon juice to prevent browning. Roughly chop pecan halves if larger.
Assemble salad
In a large bowl combine 5 cups mixed greens, drained red onion, diced apple, 1/2 cup crumbled feta, and 1/2 cup pecans. Add the cooked diced chicken to the bowl.
Honey Dijon Dressing
Whisk dressing: In a small bowl or jar combine 3 tbsp honey, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning—add more honey for sweetness or a pinch more vinegar for tang.
Dress and toss: Pour about two-thirds of the dressing over the assembled salad and gently toss to coat all ingredients. Reserve remaining dressing for guests to add more as desired.