Way back when, my sister and I were discussing what should be on the menu for a family get together and we got down to the salad dressing. “Honey Dijon?” I asked. It was kind of a new thing then. “No one likes that,” she said. But I didn’t say, “I do, I do!” And goodness help me, I do. Home-made at least. Don’t tell my sis!
And I love it in this Fruited Chicken Salad with Honey Dijon. I love it. Yes, yes, yes I do. And I do know other people that like it, too; over the years I’ve made this for lots of friends. So this is an oldie but a goodie. And I think it will never go out of style. But then I think a lot of the things I wear won’t either! A couple friends had to talk to me about white socks awhile back…thanks, Jennifer & Kyle!
Since I’m by myself right now (a taste of freedom, sorry folks – I love you but I needed a little vacay!) I cut back on the amounts, but I seriously could have eaten this for days. The nectarines (which were glorious!), grapes and crunchy celery are such a nice foil for that chicken and the almonds just take everything over the top. You know what might be good in this, though? Bacon. Yeah…
Use whatever seasonal fruit you’d like, along with any good green lettuce. Mix it together if you want. I just took the pretentious route and laid it out in rows. Just coz I think it looks cooler! But doesn’t putting a few simple items in a salad just kind of elevate the whole works? I mean a few grapes, a nectarine and a little celery never tasted so good!
When shopping for fruits and vegetables, it doesn’t hurt to pull out the sales flyer and see what’s on special and design your menu that week around it – especially in the summer when there are so many gorgeous things to choose from and a new sale each week. Buy enough of what’s on sale to last through the early parts of the next week, too.
Fruited Chicken Salad with Honey Dijon
Note: Time is with cooked chicken. Use any leftover or rotisserie or poach a breast or two for about 12 minutes, or until done.
- 2 cups cooked chicken, cubed or shredded (see note)
- 1 head bibb lettuce
- 1 cup chopped celery
- 1 cup seedless grapes, halved
- 1 nectarine or peach, diced
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- salt &b pepper to taste
- 1 tablespoon chopped chives
- 1/2 cup toasted almonds
Combine lettuce, celery, grapes, nectarines and chicken in a bowl, or lay out the lettuce and arrange the ingredients on top.
Mix together the dressing ingredients: mayonnaise, lemon juice, honey, and mustard. Dress as desired and pass any remaining dressing. Top with almonds and chives.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||20 %|
|Saturated Fat 2 g||12 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 59 mg||20 %|
|Sodium 301 mg||13 %|
|Potassium 646 mg||18 %|
|Total Carbohydrate 30 g||10 %|
|Dietary Fiber 4 g||18 %|
|Sugars 23 g|
|Protein 26 g||52 %|
|Vitamin A||107 %|
|Vitamin C||23 %|
I’m toting this recipe over to Angie’s Fiesta Friday #185, hosted this week by Suzanne @ apuginthekitchen and Monika @ Everyday Healthy Recipes. I encourage you to take a second or two, click over to the party and see what it’s about. Angie has one of the most amazing link ups and it’s so much fun to see what the bloggers are making each week.