Chicken Green Bean and Walnut Salad
Elevate your meal prep game with this vibrant Chicken Green Bean and Walnut Salad, a delightful fusion of tender protein, crisp veggies, and nutty crunch. Perfect for lunch or a light dinner, this recipe marries pan-seared chicken breast with blanched green beans, toasted walnuts, and juicy cherry tomatoes, layered atop a bed of mixed greens. The zesty homemade dressing—featuring olive oil, lemon juice, Dijon mustard, and a touch of garlic—ties everything together in a burst of fresh, tangy flavor. Ready in just 35 minutes and packed with wholesome ingredients, this salad is as nutritious as it is visually stunning. Whether you’re looking for a healthy weeknight meal or an elegant dish to impress guests, this salad offers a delicious balance of textures and flavors that’s sure to satisfy.
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Ingredients
- 2 pieces Chicken breast
- 300 grams Green beans
- 1 cup Walnuts
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 piece Garlic clove
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes
- 4 cups Mixed greens
Directions
Step 1
Season the chicken breasts with salt and pepper on both sides.
Step 2
Heat a skillet over medium heat with 1 tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes per side or until fully cooked (internal temperature reaches 165°F/74°C). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
Step 3
While the chicken is cooking, bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until they are tender-crisp. Drain and quickly transfer them to a bowl of ice water to stop the cooking process. Drain again and pat dry.
Step 4
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant. Set aside to cool.
Step 5
Prepare the dressing by whisking together the remaining 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl.
Step 6
Halve the cherry tomatoes and place them in a large mixing bowl along with the mixed greens, blanched green beans, and toasted walnuts.
Step 7
Drizzle the dressing over the salad and toss gently to combine.
Step 8
Add the sliced chicken on top of the salad and serve immediately.
Nutrition Facts
| Serving size | (1046.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1803.7 |
| Total Fat 145.3g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 63.6g | |
| Cholesterol 206.4mg | 0% |
| Sodium 2538.4mg | 0% |
| Total Carbohydrate 51.1g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 19.2g | |
| Protein 95.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 348.3mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2657.9mg | 0% |
Source of Calories