A hearty Chicken Salad with Peanut Dijon Dressing that is filled with fruit, creamy goat cheese, smoked almonds that is a nutritious dinner or lunch!
Do you think fruits have holidays?
Such as, do you hold certain fruits to times of the years? Like all things strawberries in the summer? And apples in the fall? And blood oranges and the ever so gorgeous pomegranate during the chilly months?
I try not to be fruit judgmental and swear them off during their ‘off season’. While I may have to sell half of my belongs to obtain a good piece of fruit, every now and then, I can’t help but crave a big bowl of raspberries and blueberries.
I had one of those moments a few weeks ago. Just don’t tell my husband I spent half of our grocery budget on fruit. He just seemed so into this salad so I am sure he would not object? Please tell me so.
This salad has spring written all over it! Entree salads are all the rave for me during the warmer months. They are dinner savers has you can load them up with hearty mix ins, such as bright fruit, crunchy nuts, creamy cheese, and whatever else your little heart desires, and call it a meal. Add some grilled chicken or glazed salmon and you have a killer, nutritional powerhouse. Boom!
This salad has been out ‘go to’ dinner as of lately. The ingredients are usually laying around in our fridge and they are not too hard to just swing by and grab if you happen to not have them. Smoked almonds should always go on a salad or just for snacking. Which is my other personal fav. You can do no wrong with either! The paprika coated chicken balances out the sweetness of the salad perfectly. May want to double that batch actually, as your craving for this salad will be high the next day. Taken from experience!
And the dressing? Oh the dressing! Peanut butter may sound odd in a dressing that is not Thai inspired, but the Dijon mustard adds the savory notes and the maple ties it all together. Making for a dressing that I couldn’t stop test tasting. It had to be perfect for you all!
Now go and get your fruit on!
Tools I used to make this recipe:
- For the Dressing:
- 2 tablespoons peanut butter
- 1 tablespoon olive oil
- ½ lime, juiced
- 3 tablespoons water
- 1 tablespoon dijon mustard
- ½ tablespoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ teaspoon garlic
- For the Salad:
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into small ½ inch pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika powder
- ¾ teaspoon garlic powder
- 8 cups curly lettuce, chopped
- ¼ of small red onion, sliced thinly
- 1 cup fresh blueberries
- 1 cup raspberries
- ½ cup goat cheese
- ½ cup smoked almonds, chopped
- Dressing: In a small blender, add all the ingredients for the dressing. Blend until smooth. Set aside.
- Salad: Toss the chicken with the salt, pepper, paprika and garlic powder.
- Preheat a skillet, over medium heat. Add the coconut oil to the preheated skillet.
- Add the chicken pieces, working in batches if you skillet is on the smaller size. This ensures the chicken sears and does not steam. Turn the chicken after a few minutes, or until golden brown. Finish cooking for 2 more minutes, or until no longer pink in the middle. Set chicken aside.
- In 4 bowls, layer the lettuce mix, red onions, fruit, goat cheese and smoked almonds. Top with chicken and drizzle with dressing. Serve immediately.
Looking for more filling salads?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!