Honey Balsamic Chicken and Goat Cheese Salad Honey Balsamic Chicken and Goat Cheese Salad

Food styling by Melanie Stuparyk | Prop styling by Madeleine Johari Image by: Jeff Coulson

When time is of the essence, a filling dinner salad can be a real life-saver. We've jazzed this one up by cooking the chicken in a tasty mix of sweet honey and tangy balsamic vinegar. Serve with crusty bread for a satisfying light meal.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings


Lemon-Dijon Dressing:


Lemon-Dijon Dressing: In small bowl, whisk oil with mustard until combined; whisk in lemon juice, salt and pepper. Set aside.

Sprinkle chicken with salt and pepper. In nonstick skillet, heat oil over medium heat; cook chicken, stirring occasionally, until golden and no longer pink inside, 6 to 8 minutes.

Whisk vinegar with honey until combined; pour over chicken. Cook, stirring, until chicken is coated and vinegar mixture starts to thicken, about 1 minute. Transfer to plate; let cool slightly.

Meanwhile, in large bowl, combine arugula, cucumber, goat cheese and chives. Drizzle dressing over top; toss to coat. Stir in chicken; top with pecans.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 159 mg
  • Sugars 5 g
  • Protein 31 g
  • Calories 302.0
  • Total fat 16 g
  • Potassium 564 mg
  • Cholesterol 74 mg
  • Saturated fat 4 g
  • Total carbohydrate 8 g


  • Iron 12.0
  • Folate 19.0
  • Calcium 9.0
  • Vitamin A 14.0
  • Vitamin C 15.0
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Lunch & Dinner

Honey Balsamic Chicken and Goat Cheese Salad