I talked about spring arriving in my last post, but I guess I should have specified that I would like for it to stick around.

I don’t know what the weather has been like where you are, but here, we went from winter to early summer this week. Since I refused to turn on the air conditioner because it’s APRIL, I needed a quick meal that required very little over the stove time. After a quick perusal of the fridge and freezer, I tossed together a fast and incredibly tasty salad topped with chopped chicken strips and a simple yet flavorful honey mustard dressing. It was perfect for this early summer-like weather, and I hope you enjoy it as much as we did.

Honey Mustard Chicken Salad

Dressing

1/4 cup Mayonnaise

2 Tablespoons Dijon Mustard

2 Tablespoons Honey

1-2 teaspoons Rice Vinegar

1 clove Garlic, minced

1/2 teaspoon dried Parsley

Salt and Pepper

Salad

2 heads Romaine Lettuce, chopped or torn into smaller pieces

1 cup Grape Tomatoes

1/2 lb. Frozen Chicken Strips, cooked and sliced (I used Trader Joe’s)

1/2 cup Colby Jack or Cheddar Cheese, grated

1 Green Onion, sliced

1/3 cup toasted Pecans

2 Hard Boiled Eggs, sliced

In a small bowl, combine all dressing ingredients and season with salt and pepper. Set aside.

On individual plates, layer lettuce, tomatoes, chicken slices, and cheese. Top with green onion, toasted pecans. Garnish with hard boiled eggs and serve with the dressing.

To make it even faster, assemble the dressing, cook the chicken, shred the cheese, and keep in the refrigerator until ready to eat. The salads will come together in a snap and dinner will be on the table in no time.