HONEY BALSAMIC CHICKEN & GOAT CHEESE SALAD

By jarren

Ingredients

• Lemon-Dijon Dressing:
• l lb boneless skinless chicken breasts, cubed
• Pinch each salt and pepper
• 2 tsp olive oil
• 2 tsp balsamic vinegar
• 2 tsp liquid honey
• 6 cups baby arugula & mesclun mix lettuce
• 2 cups chopped English cucumber
• 1/2 cup crumbled soft goat cheese
• 2 tbsp chopped fresh chives
• 1/4 cup chopped pecan halves, toasted
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Pinch each salt and pepper

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Lemon-Dijon Dressing:

In small bowl, whisk oil with mustard until combined; whisk in lemon juice, salt and pepper. Set aside.

Sprinkle chicken with salt and pepper. In nonstick skillet, heat oil over medium heat; cook chicken, stirring occasionally, until golden and no longer pink inside, 6 to 8 minutes.

Whisk vinegar with honey until combined; pour over chicken. Cook, stirring, until chicken is coated and vinegar mixture starts to thicken, about 1 minute. Transfer to plate; let cool slightly.

Meanwhile, in large bowl, combine arugula, mesclun mix, cucumber, goat cheese and chives. Drizzle dressing over top; toss to coat. Stir in chicken and top with pecans.