Transitional Flavors in a Dijon Blue Chicken Salad

Dijon Blue Chicken Salad uses a bright assortment of fresh ingredients and dresses them with the bold flavor of a country Dijon mustard marinade. Served with a fresh green salad and crusty roll, or alongside a bed of brown rice, Dijon Blue Chicken Salad makes a satisfying main course for a warm weather menu.

Warming Up to….

When Memphis turns the corner on April and glides into May, summer is just a few degrees away. That’s about the time when my dinner cravings take a sharp turn away from oven roasted meat with heavy sides. Suddenly I loose interest in braised entrees and casseroles. Instead I want meat that is cooked on the grill or added to creative salads. My preference is for fresh ingredients, simply prepared.

This salad recipe, from a food feature in The Commercial Appeal, illustrates that transition beautifully.  Dijon Blue Chicken Salad takes advantage of fresh ingredients, ever mindful of their tender texture and bright appearance, while bringing strong winter flavors forward into a new season.

Tonight I am marinating chicken breasts in a mustard sauce. Then I’ll cook them outside, on the grill. When the chicken is ready, I’ll slice it thin and toss it with lightly sautéed spring vegetables. A little olive oil, a spoonful of Dijon mustard and some blue cheese will add cohesion and bold transitional flavor, bridging the gap between hearty winter comfort food and bright summer barbecues.

… a Transitional Chicken Salad

This flavorful entree is like no chicken salad I have ever tasted. First of all, it gets points for avoiding mayonnaise (a big plus in my book). It also uses the sassy sophistication of Dijon mustard to both marinate the chicken and dress the salad. To balance the flavor and earthy color of country Dijon, this salad employs bright crisp-tender bites of asparagus, spicy red onion and sweet bell pepper. Then it accents the whole with a handful of sharp, yet creamy, blue cheese crumbles.

Served with a fresh green salad and crusty roll, or alongside a bed of brown rice, Dijon Blue Chicken Salad makes an interesting and satisfying main attraction for a warm weather menu.

Enjoy!

Dijon Blue Chicken Salad

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

This Chicken Salad uses a bright assortment of fresh ingredients and dresses them with the bold flavor of a Dijon mustard marinade.

Ingredients

• 1 pound boneless, skinless chicken breasts

• 4 Tablespoons olive oil, divided

• 3 Tablespoons Dijon mustard, divided

• 1 pound pencil-thin asparagus, cleaned and trimmed

• 1/2 cup thinly sliced red onion

• 1/2 cup sliced red bell pepper

• 1/2 cup sliced yellow or orange bell pepper

• salt and pepper

• 1/2 cup crumbled blue cheese

Directions

• In a shallow pan, whisk together 2 Tablespoons olive oil and 2 Tablespoons mustard (I like the texture of country Dijon but any Dijon will do).
• Add the chicken breasts to the dish, turning to completely coat in the mustard mixture. Cover and refrigerate for at least 30 minutes.
• Meanwhile: Cut asparagus into bite sized pieces.
• Heat a large skillet over medium heat. Add 1 Tablespoon olive oil and heat until shimmery. Add the asparagus and cook, stirring frequently, for a minute or two.
• Add the onion and bell pepper slices to the skillet. Continue cooking, stirring frequently, until crisp-tender.
• When you are ready to cook, season the chicken with salt and pepper and grill over hot coals, or under the broiler, cooking approximately 7 minutes on each side, or until cooked through (to an internal temperature of 165F.)
• Allow cooked chicken to rest for 5 minutes. Slice thinly, against the grain.
• Set aside to cool to room temperature.
• In a large bowl, toss together the chicken, asparagus, onion, and bell pepper. Add the remaining 1 Tablespoon of mustard and 1 Tablespoon of oil. Toss to coat.
• Add the blue cheese crumbles. Toss gently. Season with salt and pepper to taste
• Serve salad chilled or at room temperature. It can even be made the day before and stored in the refrigerator until ready to serve.

Notes

• Recipe Source: a recipe by Jennifer Chandler for The Commercial Appeal.