Chicken Salad with Dijon Vinaigrette! I’m also sharing my Apricot Vinaigrette dressing below! This is my go-to salad recipe. I make this all the time and change it up based on the vegetables I have on hand. This works with just about any protein and it’s delicious!
Friends, I’ve been making homemade dressing for years. I actually can’t remember the last time I purchase store bought dressing. What about you? This one is so easy to make and you can easily make a big batch and store in the fridge. Because it’s so easy to make, I tend to make it every time I make a salad, so I make just enough for what I need that day.
Chicken Salad with Dijon Vinaigrette
What I love most about salads: they are fresh, crunchy, healthy and colorful. I always keep fresh fruits and vegetables in my fridge and will usually chop up a big batch with romaine lettuce. I throw them into these containers and store in the fridge. Whenever I have veggies already prepped and ready to eat, I find myself eating healthier, saving money and just feeling better.
For my chicken, I love marinating my chicken. I use these marinades. If I don’t have time, I will simply boil my chicken. The chicken doesn’t taste as good but it works fine! If you try this recipe, please let me know! Add steak, salmon, grilled tofu or any protein you want! Enjoy!
Chicken Salad with Dijon Vinaigrette
Ingredients
For the chicken:
- 1 tablespoon avocado oil
- 2 marinated chicken breasts see below for my recipe
For the Dijon vinaigrette:
- 1.5 to 2 teaspoons Dijon mustard
- 1 to 2 tablespoons apple cider vinegar*
- 1/3 to 1/2 cup olive oil extra virgin
- 1/2 tablespoon shallots minced (optional)
- salt and pepper to taste
For the salad:
- 1 head romaine lettuce chopped
- 2 carrots peeled and chopped
- 1 cup cherry tomatoes sliced in half
- 2 seedless cucumbers sliced
- 1/2 Granny Smith apple diced or chopped
- 1/2 or 1 yellow, orange or red bell pepper diced or chopped
- pecans chopped
- pickled red onions** chopped
Instructions
For the chicken:
- Using a pan over high heat, add the avocado oil. After 1 minute, add your chicken breasts and cover the pan with a lid. I let the chicken cook for about 4 to 5 minutes on each side. So, let the chicken cook, flip the chicken, cover with lid and let the chicken cook some more. Your chicken is ready when it registers 165 F with an instant read thermometer in the thickest part of the breast. Remove from heat and let rest.
For the Dijon vinaigrette:
- Add the Dijon mustard to your bowl or jar, add the apple cider vinegar and slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Occasionally, I like to mix in minced shallots and/or grated parmesan cheese for more flavor!
For the salad:
- Toss together all of the ingredients into a large mixing bowl. Distribute salad to plates or bowl. Slice or cube up the cooked chicken breasts and place on top of the salads. Pour the Dijon vinaigrette dressing over the top. Sometimes, I like to add more chopped pecans for added crunch! Enjoy!
