Honey Herb Chicken Salad – a delicious recipe with honey, raspberry vinegar, rosemary, salt, olive oil, chicken. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Whisk together the honey, vinegar, rosemary, and salt and pepper.
2
Add oilve oil until emulsified.
3
Divide in half.
4
Pour one half over chicken.
5
Cover .
6
Chill 24 hours.
7
Chill remaining vinaigrette.
8
Heat a well seasoned iron skillet over high heat until very hot.
9
Remove chicken from marinade, reserving marinade.
10
Sear chicken 2 minutes in pan.
11
Turn and reduce heat to medium.
12
Add marinade.
13
Cover.
14
Simmer 5-8 minutes or until chicken is just cooked through.
15
Remove from pan.
16
Slice.
17
Return to pan to coat each piece with sauce.
18
Let cool.
19
Toss mesclun and mushrooms ith reserved vinaigrette.
20
Place on plates.
21
Top with chicken and peacans.
22
YUM!
609
kcal
Calories
52
g
Fat
19
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¼ cup honey, 2 tablespoons raspberry vinegar, 1 tablespoon rosemary (minced), salt & fresh ground pepper (to taste), and more.
Yes, Honey Herb Chicken Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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