How To Make Warm Chicken Salad with Mustard Vinaigrette
This chicken salad recipe is a combination of a warm, hearty chicken and a super tasty salad dressing that gives you a burst of savory, tart, and spicy flavors in your mouth.
Ingredients
For Mustard Vinaigrette:
- 2 tbsp dijon mustard
- 1 tbsp parsley , chives, or basil, fresh, finely chopped
- 1 tbsp balsamic vinegar
- ¾ cup olive oil
- salt and ground black pepper , to taste
For Chicken Salad:
- 4 chicken breast halves, roughly 24 oz in total, boneless and skinless
- 3 tbsp extra-virgin olive oil , divided
- 1½ cups romaine lettuce leaves, washed, dried, and torn
- 3 cups spinach, washed, dried, and trimmed
- salt and ground black pepper, to taste
- ½ lb oyster mushrooms, or any fresh mushrooms of your choice, preferably cremini, or shiitake, trimmed, wiped clean, and thickly sliced
To serve:
- parsley, or chives, basil, fresh and finely chopped
Instructions
Mustard Vinaigrette:
- In a small mixing bowl, stir together the mustard, fresh herbs, and vinegar.
- Season with salt and pepper then slowly whisk in the oil. Adjust the flavor according to your taste and set aside.
Chicken:
- Preheat the broiler to 365 degrees F.
- Lightly brush the chicken breasts with 1½ tablespoon of olive oil.
- Season both sides of the chicken with salt and pepper.
- Place the chicken breasts in a shallow baking pan and place them in the oven. Roast for 6 to 8 minutes until cooked through. To check, slice into the thickest part of the chicken and make sure the middle is no longer pink.
Chicken Salad:
- Heat a large skillet over high heat and add remaining olive oil. Sauté the mushrooms for about 4 minutes until they begin to turn golden. Season with salt and pepper to taste then set aside.
- In a serving bowl, toss romaine and spinach leaves together. Pour roughly 6 tablespoons or just enough vinaigrette onto them to coat lightly.
- Cut each chicken breast into 6 diagonal slices.
- Divide the salad leaves among serving plates then arrange the chicken slices over each bed of greens.
- Arrange roughly 1½ tablespoons of sautéed mushrooms per serving around the leaves.
- Spoon roughly 1 tablespoon of vinaigrette over the chicken and garnish with fresh herbs. Serve immediately and enjoy!
Nutrition
- Sugar: 2g
- :
- Calcium: 30mg
- Calories: 449kcal
- Carbohydrates: 3g
- Cholesterol: 72mg
- Fat: 37g
- Fiber: 1g
- Iron: 2mg
- Potassium: 680mg
- Protein: 26g
- Saturated Fat: 5g
- Sodium: 176mg
- Vitamin A: 3543IU
- Vitamin C: 7mg
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Frequently Asked Questions
Is a vinaigrette healthy?
A vinaigrette is one of the healthiest salad dressings. It’s made of oil, vinegar, and herbs. Its health benefits may vary according to its mixture but in general, it has a lot of beneficial components to our bodies. It stabilizes blood sugar and lowers cholesterol. Vinaigrette also improves digestion.
Is there a difference between vinegar and vinaigrette?
Vinegar is a mixture of water and acetic acid while vinaigrette is a combination of vinegar or nay acid and oil. In some cases, we use lemon juice in vinaigrette instead of vinegar. There is quite a big taste and texture difference between vinegar and vinaigrette, so don’t confuse the two. Vinaigrette can also be used as marinade aside from being a salad dressing.
Conclusion
Savor this warm chicken salad with mustard vinaigrette. This chicken salad recipe is great for having a hearty lunch that’s not covered in heavy mayo-based dressings. Its complementing savory, sweet, and zesty flavors will excite your taste buds! Next time you crave a warm chicken salad, don’t forget the mustard vinaigrette. It is undeniably tasty!Have your own special recipe to share? Submit Your Recipe Today!
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