Loaded Chicken Salad with Honey Mustard Vinaigrette
This Loaded Chicken Salad with Honey Mustard Vinaigrette has the perfect mix of savory and fresh toppings. Fill up your bowl with juicy chicken, crispy veggies, and a sweet homemade dressing for the ultimate summer salad.
Finely chop the shallots. Add all of the ingredients to a bowl and whisk until well combined. Set aside.
Chicken Breast
Allow the chicken to come down to room temperature before cooking (about 30 minutes out of the fridge). Place the 2 chicken breasts in a plastic bag and use a meat mallet to pound the meat until both breasts are a 1/2 inch thick.
Preheat a pan on medium-high heat, add the olive oil, then the chicken breasts. Cook for 6 to 8 mins on each side. The chicken is done when a meat thermometer reads 165ºF internal temperature. Remove from the heat and let it rest on a plate or cutting board covered in foil for 10 minutes. Once it’s done resting, cut the chicken into slices.
While the chicken cooks, prepare the veggies and toppings.
Add the salad greens to a bowl, then the sliced chicken, and veggies. Drizzle with Honey Mustard Vinaigrette and enjoy!