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Chicken Salad with Dijon Vinaigrette Recipe
Chicken Salad with Dijon Vinaigrette Recipe photo by Taste of Home

Chicken Salad with Dijon Vinaigrette Recipe

Publisher Photo
I find myself turning to this quick and easy chicken salad for many weeknight dinners. It’s the perfect combination of crunchy and salty. — Lynne Keast, Monte Sereno, California
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 2 tablespoons champagne vinegar or rice vinegar
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 10 cups torn Bibb or Boston lettuce
  • 1 rotisserie chicken, skin removed, shredded
  • 1/3 cup crumbled blue cheese
  • 1/2 cup sliced almonds, optional

Nutritional Facts

1-1/4 cups (calculated with almonds) equals 275 calories, 17 g fat (4 g saturated fat), 74 mg cholesterol, 275 mg sodium, 4 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat.

Directions

  1. In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended.
  2. In a large bowl, combine lettuce, chicken, cheese and, if desired, almonds. Drizzle with vinaigrette; toss to coat. Yield: 8 servings.
Originally published as Chicken Salad with Dijon Vinaigrette in Taste of Home April/May 2014

Nutritional Facts

1-1/4 cups (calculated with almonds) equals 275 calories, 17 g fat (4 g saturated fat), 74 mg cholesterol, 275 mg sodium, 4 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Salad with Dijon Vinaigrette

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 24, 2014

"Delicious! I made a "loaded" salad with the white meat from a rotisserie chicken. We loved the "bite" of the Dijon! Served it with hard boiled egg and put the salad into pita pockets to eat. Thank you, Lynne!"

MY REVIEW
Reviewed May. 3, 2014

"I liked the other ingredients but found the dressing too strong. Would make again but with a different dressing."

MY REVIEW
Reviewed Mar. 17, 2014

"Yummy! and So simple! I substituted walnuts for the almonds and added some tart apple and served it in a tortilla bowl."

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