Chicken Summer Salad with Dijon Honey Vinaigrette

Look at that sweet bowl

Since we just got finished talking about balsamic vinegar, I thought it would be appropriate to share the salad that I've been eating all summer. This Chicken Summer Salad is a mix of blueberries, strawberries, carrots, tomato, corn, green onions and avocado on top of spring mix lettuce. The Honey Dijon Vinaigrette nicely accents the sweetness of the berries and the creaminess of the avocado. The carrots add crunch and color, and the tomato brings a cool acidity.


I think most important in this salad is the dressing, so I'll start there. Lots of times I get lazy and try to dirty as few dishes as possible, so I'll make the dressing in the bottom of the bowl before I assemble the salad and toss it together later. It's prettier drizzled on top, but when you're eating it alone in a basement you tend to worry about presentation a little less. I also don't really measure the ingredients, but here's pretty much what you'll need:

•  a few squirts dijon mustard (about 2 Tbsp)
• about 1/4-1/3 c extra virgin olive oil
• a dash or two of balsamic vinegar (about 1 Tbsp)
• several shakes of garlic salt (2-3 Tbsp)
• about 2-3 Tbsp freshly ground pepper (season it to taste really)
• about 1 Tbsp of honey
• about 1 tsp of worchestershire sauce

I start with the dijon, add everything else to it and whisk it until it's consistent and smooth. I find the honey helps balance out the acidity of the balsamic vinegar, and the worchestershire sauce adds a nice richness to it, but it's definitely optional if you don't have it on hand.

Somewhere in here it's a good idea to start your chicken. I use one chicken breast, boneless and skinless (which is the only way my very special friend, Desiree, is willing to eat it), and season it on both sides with garlic salt and pepper. Heat up about 3 Tbsp oil in a medium pan over med-high heat. I usually use olive oil because I always have it, but really any oil will work here. Drop the chicken in and cook it about 5-7 minutes on each side. Covering the pan will help the chicken cook evenly and retain some moisture. The chicken should be brown on both sides. If you're not sure if it's done, give a little slice on the thick part and see if the meat is white with NO PINK. If so, voila. While the chicken cooks, you can prepare the rest of the salad.

The vegetarian elements of the salad are pretty straightforward. Make a bed of greens with however much spring mix you feel like eating, and add however much of the rest of the ingredients you want. I usually try to keep the portions of tomatoes, carrots and avocado about the same, which will help to keep the most prominent textures and flavors balanced. Typically, a salad feeding two people (but usually one hungry one) has:

• 1-2 carrots
• 1 medium tomato
• 1 avocado
• 5-7 sliced strawberries
• 1/8 c blueberries (they're expensive!)
• 1 diced green onion
• 1/8 c sweet corn
• a couple handfuls spring mix lettuce

You can julienne the carrots or just slice them, but I think the little julienned strips are a little easier to eat. I like to halve the avocado and cube it with a paring knife while it's still in the skin. I also like a lot of it, so many people could probably live with half of one in the salad. Strawberries bring a lot of sweetness here, so you don't necessarily need to have a ton. Also, if you have a red apple you can dice up half of that and throw it in instead; it also gives sweetness, plus a little extra crunch. One diced green onion will suffice and give just enough tang, and the corn gives a little bonus at the end, since most of the kernels usually sink to the bottom.

When the chicken is cooked and has set for a minute, slice it or cube it, whatever you prefer, and add it to the salad. Drizzle your dressing on top if it's not already in the bottom, and toss it together. Put it in your mouth. You win!