Chicken Riviera Salad
Serves: 4
  • 1-1/2 pounds boneless, skinless chicken breasts
  • 1 cup vinaigrette salad dressing (I use Newman’s Family Italian)
  • 1 Tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 10-ounce bag cleaned baby spinach leaves
  • 1 cup grated Parmesan cheese
  • 1 cup roasted pecans (see instructions below)
  • Honey Mustard Dressing (see recipe below)
  1. Pound chicken breasts to about ½-inch thickness between wax paper or in a re-sealable plastic bag. Transfer chicken to a dish suitable for marinating or a plastic re-sealable bag. Add dressing and rosemary and turn chicken to evenly distribute. Refrigerate at least 2 hours or overnight, turning once during marinating.
  2. Remove chicken from marinade; discard marinade. Grill chicken in a grill pan over medium heat or on a pre-heated barbecue, turning once during grilling, until cooked through, about 15 minutes (internal temperature 165 degrees F.). Remove from heat and allow sitting at room temperature until slightly cooled, then chill until serving. Slice chilled breasts into thin slices. Alternatively, cooked chicken can be allowed to rest 5-10 minutes then thinly sliced to serve warm.
  3. To serve, divide spinach between 4 plates. Sprinkle Parmesan and pecans over spinach. Arrange sliced chicken on top of each salad. Serve with Honey Mustard Dressing.
To Roast Pecans: Preheat oven to 350 degrees F. Roast pecans on a baking sheet until lightly browned, about 10 minutes. Allow cooling to room temperature.

Honey Mustard Dressing: Whisk together 1 cup mayonnaise, 3 Tablespoons honey, 3 Tablespoons milk, 2 Tablespoons Dijon-style mustard, 1-1/2 teaspoons dry mustard and 1 teaspoon lemon juice. Season with salt and pepper. Makes 1-1/3 cups.
Recipe by A Year at the Table at