Deconstructed Honey-Mustard Chicken, Apple, and Walnut Salad Bowl

1.Prepare the Honey Mustard Vinaigrette: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and lemon juice. Slowly drizzle in the olive oil while continuously whisking until the dressing is emulsified and slightly thickened. Season with salt and pepper to taste. Set aside.

2.Prepare the Chicken: Ensure the cooked chicken breast is cooled and diced into bite-sized pieces (approximately 1/2 inch cubes).

3.Prepare the Nuts: Toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant, shaking frequently to prevent burning. Remove and let cool slightly before roughly chopping.

4.Assemble the Salad Base: In a large mixing bowl, combine the mixed greens, sliced red onion (if using), and dried cranberries.

5.Dress the Greens: Pour about half of the prepared vinaigrette over the greens mixture. Toss gently until the leaves are lightly coated. Reserve the remaining dressing for serving.

6.Layer the Bowl: Divide the dressed greens among two large serving bowls. Artfully arrange the diced chicken and apple slices over the greens.

7.Garnish and Serve: Sprinkle the toasted walnuts generously over the top of each salad bowl. Serve immediately with the remaining honey mustard vinaigrette on the side for an extra drizzle.