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Sometimes the simplest supper can be the finest thing you’ve ever put in your mouth. Fresh, whole food ingredients make these simple suppers shine.
Although this Baked Chicken Salad with Honey Balsamic Dressing is made from scratch, there’s no hovering over the stove. No difficult recipe to follow. Just put the chicken in the oven to bake, go pour yourself a glass of wine, or sweet tea for some of my Southern girls, and put your feet up for a bit.
Really, the hardest part of this dish is grating the Parmesan. And that doesn’t even have to be difficult. I’ve always wanted one of those little handy Parmesan graters like they use at the really good Italian restaurants like this one: ZYLISS Classic Rotary Cheese Grater – NSF Restaurant Certified. But the flat one I have like the this one will do: KT.KitchenTools Premium Stainless Steel Zester Grater
I baked this chicken with some salt and pepper and fresh rosemary and thyme from my herb garden. You could also use dried herbs in a pinch. But the seasoned chicken gives this dish so much flavor! As I’ve said so many times before, part of learning to eat a healthy diet and not feel deprived is to NEVER skimp on the flavor!
The vinaigrette is a little bit sweet from the balsamic and honey and goes oh so well with the salty, herby chicken. The problem with bottled dressings from the grocery store is that they have so much more in them than you really need. Who can beat the simple goodness of olive oil, balsamic, honey, and a little pinch of salt?
Sweet and salty is my weakness. I love savory dishes with a little bit of both. That’s why this salad is high on my list.
If you’d like to try this one out, give me a comment below! Please don’t forget to share this post to Facebook, Instagram, and Pinterest using the social media pins in the upper left corner. Just hover over any picture to “pin” it. And thanks for stopping by!
Recipe for… Baked Chicken Salad with Honey Balsamic Dressing
(Makes 4 salads)
8 cups Romaine lettuce, Swiss chard, or spinach (or a combination of any)
4 chicken quarters
1 tsp salt
¼ tsp black pepper
2 sprigs rosemary
5 sprigs thyme
1/3 cup chopped almonds
1/3 cup raisins or dried cranberries
2/3 cup chopped apple (optional)
1 tbs grated Parmesan cheese (optional)
1/3 cup olive oil
¼ cup balsamic vinegar
1 tbs honey
Preheat the oven to 350 degrees F. Place the thawed chicken quarters on parchment paper on a large baking sheet. Season chicken with salt and pepper. Pick the leaves from the rosemary and thyme sprigs and sprinkle over the chicken pieces. (You can also stuff some under the skin for extra flavor.) Bake chicken for 40 minutes. In the meantime, chop the apple into ½” pieces. Make the salad dressing. In a mason jar or other container with a lid, combine olive oil, balsamic vinegar, honey, and a pinch of salt. Shake until well combined. When the chicken is ready, let it cool enough to pick the meat from the bone. Assemble the salads by placing the lettuce in individual bowls. Place chicken, almonds, cranberries, chopped apples, and dressing on top. Enjoy!