Stove-Top Honey Mustard Vinaigrette Chicken Salad

Ingredients

- 2 tablespoons olive oil
- 2 tablespoons vinegar (white wine vinegar or apple cider vinegar work well)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless, skinless chicken breasts
- Additional olive oil for cooking

Instructions

1. Prepare the Vinaigrette:
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of vinegar, 1 tablespoon of honey, 1 tablespoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined and emulsified. Set the vinaigrette aside.

2. Cook the Chicken:
- Place a large skillet over medium heat and add a splash of olive oil.
- Season the chicken breasts with a little salt and pepper.
- Once the oil is shimmering, add the chicken breasts to the skillet.
- Cook each side for about 6-7 minutes, or until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F (75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

3. Assemble the Salad:
- On a large serving platter, place your preferred salad greens as a base.
- Slice the rested chicken breasts into thin strips and arrange them atop the greens.
- Drizzle the prepared honey mustard vinaigrette over the chicken and greens evenly.
- Toss gently to coat everything with the vinaigrette.

4. Serve:
- Serve immediately, and enjoy your fresh and flavorful Stove-Top Honey Mustard Vinaigrette Chicken Salad.

Total Time

PT30M
30 minutes

Type of Dish

Lunch

Keywords

Chicken salad, honey mustard, vinaigrette, stove-top cooking, quick lunch, easy salad, healthy meal, homemade dressing, fresh lunch, savory salad

Recipe Yield

Feeds 4 adults

Calories

Approximately 1200 calories for the entire dish

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