Balsamic Chicken Salad with Spicy Mustard and Walnuts
This balsamic chicken salad with spicy mustard and walnuts is not complicated. It takes no time at all. And it is so so clean and good. It's a chicken salad with unique favors that you can serve warm.
Equipment
- 12-inch non-stick skillet
- Sharp Chef’s Knife
- Cutting board
- Large salad bowl
- Microplane or fine grater (for parmesan)
- Instant-read thermometer
Ingredients
- 2 tablespoons olive oil 30ml
- 2 pounds boneless skinless chicken breasts sliced into ½-inch strips, about 900g
- 1 small onion chopped
- 3 cloves garlic finely chopped
- ¼ cup balsamic vinegar 60ml
- 1 tablespoon honey 21g
- 1 tablespoon spicy mustard such as spicy brown or Dijon, 15g
- ¼ cup walnuts roughly chopped and lightly toasted, 30g
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 cup cherry or grape tomatoes halved, 150g
- 1 large head romaine lettuce washed, dried, and roughly chopped, about 12 oz / 340g
- ¼ cup parmesan cheese freshly grated, 25g
Instructions
- Heat olive oil in a 12-inch (30cm) non-stick skillet over medium-high heat until the oil shimmers.2 tablespoons olive oil
- Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent.1 small onion
- Add the sliced chicken breasts to the skillet in a single layer, working in batches if needed to avoid crowding the pan.2 pounds boneless skinless chicken breasts
- After 1 minute, add the finely chopped garlic and stir to distribute it evenly among the chicken.3 cloves garlic
- Cook the chicken for 5-6 minutes total, stirring regularly, until golden brown on all sides and the internal temperature reaches 165°F / 74°C.2 pounds boneless skinless chicken breasts
- Reduce heat to low, then pour in the balsamic vinegar. It will bubble immediately — use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet.¼ cup balsamic vinegar
- Stir for 1 minute, allowing the vinegar to reduce slightly and thicken into a light glaze that coats the chicken.¼ cup balsamic vinegar
- Remove the skillet from heat, then add the honey and spicy mustard.1 tablespoon honey, 1 tablespoon spicy mustard
- Toss everything together until the chicken is evenly coated in the glossy balsamic glaze.
- Season with salt and pepper to taste.½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Arrange the chopped romaine lettuce in a large salad bowl. Top with the warm glazed chicken, halved tomatoes, and toasted walnuts.1 large head romaine lettuce, 1 cup cherry or grape tomatoes, ¼ cup walnuts
- Freshly grate parmesan cheese over the top and serve immediately while the chicken is still warm.¼ cup parmesan cheese
Notes
Storage: Transfer the cooked chicken mixture (without greens) to an airtight container and refrigerate for up to 3 days. Keep romaine, tomatoes, and parmesan separate until serving.
Freezing: The glazed chicken freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet with a splash of water.
Make-Ahead: Cook and glaze the chicken up to 24 hours ahead. Reheat in a small skillet over low heat with 1-2 tablespoons of water to loosen the glaze before assembling.
Substitution: Boneless skinless chicken thighs work well — slice the same way and add 1-2 minutes of extra cook time.
Pro Tip: Add the balsamic vinegar while the heat is still on low and let it reduce for a full minute before adding honey and mustard — this thickens the glaze so it clings to the chicken instead of pooling at the bottom of the bowl.
Nutrition
Serving: 1servingCalories: 471kcalCarbohydrates: 18gProtein: 54gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 151mgSodium: 726mgPotassium: 1413mgFiber: 5gSugar: 10gVitamin A: 13941IUVitamin C: 20mgCalcium: 145mgIron: 3mg
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