Warm Chicken Salad with Dijon Dressing

If you don't have a go-to dinner salad, I highly suggest you bring this one into your rotation. My friend introduced me to this about three months ago, and it's just so dang delish! If you are cooking dinner for your significant other or friends, this salad is quick, easy and satisfying and always a hit. As per the name, the main ingredient here is chicken, but if you don't eat meat you can always substitute another protein, e.g., tofu, salmon or beans. Whichever protein you use or other ingredients you add, I promise, you will love it and really, the it's all about the dressing! Yummy.


Ingredients (4 servings) 1 1/2 pounds chicken breast tenders (make sure to purchase free range!) 2 T balsamic vinegar, enough to just coat the breast slices 3 T extra-virgin olive oil, or just eyeball it Sea salt and cracked black pepper, to taste 2 T 4 stems fresh rosemary, leaves stripped and finely chopped

Salad 2 bags fresh spinach or arugula leaves 8 white mushrooms, sliced to your liking 8 cherry tomatoes 4 scallions, thinly sliced on an angle 1 small avocado, sliced thinly 2 T goat cheese or other type of light cheese

Dressing 2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoon 1 large shallot, minced 3 rounded spoonfuls Dijon mustard 3 T balsamic vinegar

Coat chicken with balsamic, oil, seasoning and rosemary and set aside.

Put greens in a large salad bowl. Top with mushrooms, tomatoes, and scallions. Season the salad with salt and pepper. Then lightly coat saucepan with one tablespoon olive oil and sauté your minced shallots on medium low for three minutes. Remove oil and shallots from heat.

In a small bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots to the dressing and mix together.

Go to your salad bowl and add avocado and goat cheese. Toss together with the dressing to coat the ingredients evenly.

Preheat a nonstick skillet over medium high heat. Cook chicken, four minutes on each side, in a single layer. Once cooked, slice breasts at an angle on your cutting board. Pile salad on to dinner plates. Top each salad with two sliced chicken tender pieces.