Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette

Adrian and I have been craving salad as a main course recently, but we wanted something different from our go-tos, including Greek salad and Nicoise salad. I know, I know, both salads are amazing, but I wanted something so simple that I barely had to think about it. 

So when I did my usual weekly routine of online grocery shopping at Good Eggs, I quickly selected a couple of my favorite greens, a refreshing cucumber, sous vide chicken, and the tastiest blue cheese ever by Point Reyes Farmstead Cheese. My garden and my pantry supplied the rest: fresh mint leaves, toasted pumpkin seeds, and Primal Kitchen’s Honey Mustard Vinaigrette. Mixing these all together, I found myself an incredible salad! Oh, and a Mission Accomplished!

Online grocery shopping: 2 Minutes.

Gardening: 1 Minute.

Food Prep: 10 Minutes.

Plating: 2 minutes.

Everything done in: you got it! 15 minutes. 

This brings me to a key point in salad making that I would love to share with you! The best way to make an incredible salad on the spot is by pairing different textures with a little bit of meat and cheese! Pairing soft ingredients like lettuce and mint with crunchy ingredients like radicchio, cucumbers, and pumpkin seeds will take your palate to salad heaven. Add a bit of salad dressing - sweet, vinegary - your choice, and you’re golden. 

Try this salad out or try making your own with these simple tips! It’s certainly healthier and even quicker than taking a trip out for fast food.

Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette

Time: 10 Minutes
Serves 4

2 heads of butter lettuce leaves, gently torn
1 small head of radicchio leaves, gently torn
1/2 cup packed mint leaves
1 medium seedless cucumber, thinly sliced
1 lb cooked chicken breast, thinly sliced
8 oz blue cheese, crumbled
1/3 cup toasted pumpkin seeds
1/2 cup honey mustard vinaigrette
Kosher salt and freshly ground black pepper

Toss the salad greens, herbs, cucumber, chicken, blue cheese, and pumpkin seeds in a large bowl. Dress with honey  mustard vinaigrette and season with kosher salt and freshly ground black pepper to taste.