Luscious Chicken Salad

This chicken salad layers butter-sauteed chicken strips with crunchy red cabbage, tart Granny Smith apples, julienned carrots, celery, and chopped walnuts. The combination of textures is what makes it stand out: crisp cabbage and apple against tender chicken, with walnuts adding a toasty crunch throughout.

The honey balsamic Dijon dressing ties it all together. Shake balsamic vinegar, honey, olive oil, and Dijon mustard in a jar until emulsified. The honey balances the tang of the vinegar, and the mustard keeps the dressing from separating as it chills.

Let the dressed salad chill for an hour before serving. That resting time softens the cabbage slightly and lets the dressing soak into the chicken.

Garnish each plate with fresh orange and kiwi slices for a pop of color and brightness that cuts through the rich dressing.

Pro Tips

• Use Granny Smith apples specifically. Their tartness holds up against the sweet dressing where softer, sweeter apples would get lost.
• Julienne the carrots thin. Thick carrot sticks feel out of place in a salad meant to be delicate.
• Toast the walnuts lightly in a dry skillet before adding them for deeper, nuttier flavor.
• Slice the chicken into thin strips rather than cubes so each forkful gets some meat.

Variations

• Swap walnuts for candied pecans for a sweeter crunch.
• Use green cabbage or a mix of green and red for a milder flavor.
• Add dried cranberries for a tart-sweet burst that pairs well with the balsamic dressing.