Summer Chicken Dinner Salad w/ Honey Mustard Dressing
Time Required: 30 (30 min. total)

Here is a fantastic dinner salad I had at my friend Honey’s house the other day.  I’ve added leftover cooked chicken to make it into a meal, and you can easily save time by making extra Almond Crusted Chicken to use here.  I had to call her to make sure I got the dressing right because it is easy, delicious, preservative free and I hope you will just make it too.


12 cup(s) baby romaine lettuce -- 12 c.=approx. 10 oz.
2 carrots -- large, shaved
1/4 cup(s) golden raisins -- chopped if large
1/2 cup(s) monterey jack cheese -- shredded
1 tomato(es) -- diced
1 avocado(es) -- diced
3 cup(s) cooked chicken -- shredded or cubed
1 cup(s) olive oil -- or grapeseed oil
1/2 cup(s) balsamic vinegar -- white is more delicate flavor
1 tsp salt
1/2 tsp pepper
2 tbsp honey
1 tbsp Dijon mustard


1.  Add first 7 ingredients to salad bowl; baby romaine lettuce - cooked chicken.

2. Pour next 6 ingredients into a container with a lid and shake to combine for dressing.  Toss salad with dressing before serving.

Avocado Addition: Smash some avocado with a fork and add it to dressing before shaking.
Crunch Addition:  I added some sesame seed snacking sticks for crunch, but fried Chinese noodles or corn chips are really good in a salad like this too if you like the crunch.

OTL 2012


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