With a bunch of salad greens leftover from our southwestern salad, we decided to make another salad last weekend. Browsing the Internet for inspiration, the combination of mustard and fruit in a Cooking Light recipe caught my eye. I doubled the quantities in the dressing since we easily used all of it on three dinner salads and I changed up the ingredients in the rest of the salad a bit to suit my taste, so I’ve written up my version of the recipe below. The dressing was very easy to make (yay!) and tasted wonderful with the fruit, cheese, and chicken, so this is now one of my favorite salad recipes.
Tip: Grill 2 lb of chicken instead of 1 lb and you can use that leftover chicken in a quick creamy pesto and orzo pasta the next night.
Mustard and Balsamic Salad with Peaches and Cranberries
Makes about 3 large dinner salads.
- 5 T balsamic vinegar
- 3 T extra virgin olive oil
- 3 T minced shallots
- 5 t fresh lemon juice
- 5 t maple syrup
- 1.5 t stone ground mustard (the original recipe calls for Dijon; I’m sure that would also be great)
- .5 t coarsely ground salt
- .5 t coarsely ground pepper
- 1 lb Thin-cut chicken breasts (or 2 lb if you want to save leftover chicken to use in a quick meal the next night)
- Coarsely ground salt and pepper
- Lemon-infused olive oil
- Mixed salad greens
- 2 peaches, peeled and diced
- 1 bag dried cranberries
- 4 oz log goat cheese, crumbled
- 2 avocados, diced
- (Optional) Red onion, diced
- Whisk the dressing ingredients together.
- Grill the chicken with the lemon-infused olive oil, salt, and pepper, then slice it into bite-sized pieces.
- Combine salad ingredients and top with the dressing.