Picnic Salad with Creamy Honey Mustard
Fresh, crunchy, sweet and savory salad with a delicious creamy dressing
Ingredients
Salad
- 8 cups mixed lettuce
- 1 cup garbanzo beans
- 1/2 cup parmesan cheese, shaved
- 1 medium green apple, thinly sliced
- 3 tbsp fresh dill, roughly chopped
- 1/2 cup pecans, toasted
- 2 cooked chicken breasts, thinly sliced
Creamy Honey Mustard
- 1/2 cup plain greek yogurt
- 2 tbsp + 2 tsp dijon mustard
- 1/4 cup honey
- 2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 3/4 tsp kosher salt
- 1/2 tsp pepper
Instructions
- To toast the pecans, add the nuts to a small skillet over medium heat. Stir constantly, 2-3 minutes, until the pecans are aromatic and shiny. Remove from heat and allow to cool
- While the pecans are cooling, whisk together all the ingredients for the dressing in a small bowl until thoroughly combined.
- In a large bowl layer lettuce, garbanzo beans, parmesan, apple, dill, pecans and chicken.
- Top with the Creamy Honey Mustard dressing. Toss to serve. Enjoy!
Notes
- We recommend our Best Baked Chicken as the perfect chicken for this salad. You can find the recipe here.
- Refrigerate the Creamy Honey Mustard for up to one week in the refrigerator.