Easy Copy Cat Dewey's House Salad

4.84 from 12 votes

This is a healthy dinner salad that you will be making on repeat! Adding the balasmic chicken for a delicious healthy protein option and perfect for prepping for healthy lunch salads as well! This recipe is going to be a family favorite of yours!

Prep Time10

Cook Time16

Marinade chicken1

Course: Dinner, lunch

Cuisine: American

Keyword: balasamic dressing, chicken dinner, healthy dinner salads, healthy dinners, high protein, homemade dressing

Servings:

Calories: 405kcal

Author: Alaina Hinkle

Equipment

Immersion Blender (optional but very very recommended)

Ingredients

2 boneless skinless chicken breasts
2/3 cup raw pine nuts
1/2 cup dried sweetened cranberries
8 oz log of plain goat cheese
24 oz mixed greens

Balsamic Vinaigrette Dressing

1 cup light olive oil ⁣
6 tbsp balsamic add more if need be⁣
1 large garlic clove minced ⁣
3 tsp Dijon mustard
2 tsp stone ground mustard
2 tsp Monk Fruit Sweetener** or cane sugar
1/2 tsp honey
Salt & pepper to taste ⁣

Instructions

Balsamic Vinaigrette

In immersion blender container add 1 cup light olive oil, ⁣6 tbsp balsamic, 1 large garlic clove minced, 3 tsp Dijon mustard, 2 tsp stone ground mustard, 2 tsp Monk Fruit Sweetener** ( or cane sugar), 1/2 tsp honey, salt & pepper to taste. Blend until creamy

Assembly Easy Copy Cat Dewey's House Salad

In a large frying pan, add your pine nuts and spread them in an even layer on the pan. Heat on medium heat. continue to stir occasionally until they start to turn toasty brown. About 5 minutes. Keep stirring so they do not burn. Transfer to a bowl to cool
Divide your mixed greens, cranberries and goat cheese into a bowl. Then sprinkle toasted pine nuts on top. Drizzle dressing Balsamic Vinaigrette Dressing on top & sliced Balsamic Chicken if you are adding it!

If adding Balsamic Chicken Read Below

Place the ingredients for the Balsamic Vinaigrette Dressing in an immersion blender safe container. (linked here, I use my immersion blender ALWAYS!) Blend until smooth and creamy! Place in air tight dressing container.
In 8 X 8 baking dish, place the boneless skinless chicken breasts. Salt and pepper each side, the pour 1/2 cup of the Balsamic Vinaigrette Dressing over them. Flip the chicken breasts to coat. Then cover and place in fridge to marinade for at least 1 hour, no more than 24 hours.
In a large frying pan add 1 1/2 tbsp of unsalted butter. Heat on medium heat. Once it has fully melted and starts to simmer, take each chicken breast out of the pan with the residual balsamic on the breasts, but can discard the rest of the balsamic that it marinaded in.
Place aluminum foil over the pan & cook on each side for 7-8 minutes depending on thickness. Transfer to plate to rest until salad is ready to serve

Notes

Dressing is not included in the nutrition facts because you use some for the marinade and a little bit will be leftover, so it would not be accurate.

Nutrition