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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Recipe Information
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
Instructions
Season the chicken breasts with salt and pepper on both sides.
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.
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.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant. Set aside to cool.
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.
Halve the cherry tomatoes and place them in a large mixing bowl along with the mixed greens, blanched green beans, and toasted walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Add the sliced chicken on top of the salad and serve immediately.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 63.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 19.2 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2658 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
