Honey Dijon Chicken Salad with Brie, Pear and Walnuts

Honey Dijon Chicken Salad with Brie, Pear and Walnuts. A bright fresh grilled chicken salad full of bright flavours and textures.

Honey Dijon Chicken Salad with Brie and Walnuts

This is one of my favourite ways to turn a great healthy salad into a full and satisfying workday dinner. That is especially true during grilling season.

That’s when I can add something tasty off the grill to an interesting combination of salad ingredients for a delicious mix of tastes and textures.

We generally use organic honey in our recipes.

I’ve used a smooth dijon mustard here but whole grain is very good too.

This one was particularly good when we added Honey Dijon Chicken to a terrific salad. It included ripe fruit, creamy brie and crunchy toasted walnuts.

It was a fantastic mix and one I’ll definitely be making again.

TIP:

Deboned chicken breasts for Honey Dijon Chicken Salad with Brie and Walnuts.

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

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Honey Dijon Chicken Salad with Brie and Walnuts

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Yield: 4 servings

Honey Dijon Chicken Salad with Brie, Pear and Walnuts

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Honey Dijon Chicken Salad with Brie, Pear and Walnuts. A bright fresh grilled chicken salad full of bright flavours and textures.

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Ingredients

• 4 boneless chicken breasts

For the marinade

• 3 tbsp Dijon mustard
• 3 tbsp lemon juice
• pinch salt
• pinch pepper

For the Honey-Dijon Glaze

• 1/4 cup honey
• 4 tbsp dijon mustard
• 2 tbsp rice wine vinegar
• 1 tbsp freshly grated ginger
• pinch salt
• 1/2 cup chicken stock
• 1 rounded tsp corn starch
• 3-4 tbsp water

For the salad

• Baby salad greens
• Red onion
• Brie Cheese, cut in small cubes
• Sliced pears
• Sliced oranges
• Lightly toasted walnuts

Instructions

1. Mix all the marinade ingredients together and rub onto the chicken breasts. Let marinate in the fridge for a 1/2 hour while you make the Honey Dijon Glaze.

To make the Honey Dijon Glaze

1. Simmer the honey, mustard,vinegar, ginger, salt and chicken stock together in a small saucepan for about 10 minutes before thickening with a slurry of 1 rounded teaspoon of corn starch dissolved in 3 or 4 tbsp water. Simmer for only about a minute after adding the thickening, stirring constantly.
2. Grill the chicken until fully cooked, brushing it with the glaze several times in the last few minutes of cooking time. Slice the cooked chicken and serve it on the prepared salad. Serve remaining glaze over the chicken.

Notes

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The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

4

Serving Size

1 serving
Amount Per Serving Calories 367Total Fat 12gSaturated Fat 5gUnsaturated Fat 0gCholesterol 101mgSodium 658mgCarbohydrates 32gFiber 3gSugar 25gProtein 32g

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