We’ve always been fans of the Diane Salad, a vibrant and refreshing dish that brings a touch of elegance to everyday meals. Originating from simple, wholesome ingredients, it’s become a staple in our kitchen for its balance of crisp greens and bold flavors that keep things light yet satisfying.
What makes this recipe stand out is its versatility—we love how you can whip it up in minutes for a quick lunch or dress it up for gatherings. Join us as we dive into this easy favorite that’s sure to become yours too.
Ingredients
In our Diane Salad, we combine vibrant greens and bold flavors for a refreshing, nutrient-packed dish that’s both easy to prepare and endlessly versatile. Below, we list the ingredients in the order they’re used, with specific measurements and prep notes to ensure accuracy and optimal results.
- Mixed greens (our base for crispiness): 4 cups of fresh spinach and arugula, washed thoroughly and patted dry to maintain texture.
- Cherry tomatoes (adding juicy bursts of color): 1 cup, halved for even distribution and to enhance flavor absorption.
- Red onion (for a sharp, zesty kick): ½ cup, thinly sliced to balance the salad’s freshness without overwhelming other elements.
- Mushrooms (inspired by classic Diane elements for earthiness): 1 cup of button mushrooms, sliced and lightly sautéed for 2-3 minutes to soften and intensify their taste.
- Grilled chicken strips (providing satisfying protein): 8 ounces, seasoned with salt and pepper, grilled until fully cooked (internal temperature of 165°F) and sliced into bite-sized pieces.
- Feta cheese (for creamy tang): ½ cup, crumbled to add a bold, salty contrast that ties the flavors together.
- Dijon vinaigrette dressing (our homemade finish): ¼ cup olive oil, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon honey—whisked together for a tangy dressing that elevates the salad’s overall appeal.
Instructions
Now that we have gathered our vibrant ingredients for the Diane Salad, we will walk you through the straightforward steps to create this refreshing, nutrient-packed dish that balances crisp textures and bold flavors.
Prepare Ingredients
To ensure our Diane Salad turns out perfectly fresh and flavorful, we start by prepping each component with care. Follow these steps in order:
- Wash and dry the greens: Begin with 4 cups of mixed greens, such as spinach and arugula. Rinse them under cold water to remove any dirt, then pat dry with a clean towel or use a salad spinner for crisp, vibrant leaves that provide a refreshing crunch.
- Halve the cherry tomatoes: Take 1 cup of cherry tomatoes and slice each one in half. This exposes their juicy interiors, enhancing the salad’s burst of sweetness and color.
- Slice the red onion: Thinly slice ½ cup of red onion into delicate rings or half-moons. For a milder taste, soak the slices in cold water for 5 minutes, then drain—this step reduces the sharpness while keeping their crisp bite.
- Sauté the button mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 cup of sliced button mushrooms and cook for 4-5 minutes, stirring occasionally, until they turn golden and release an earthy, aromatic scent that adds depth to the salad.
- Grill the chicken strips: Season 8 ounces of chicken strips with a pinch of salt and pepper. Grill them on a preheated grill or pan for 3-4 minutes per side until fully cooked and juicy, ensuring they reach an internal temperature of 165°F for safe, tender results.
- Crumble the feta cheese: Gently crumble ½ cup of feta cheese into small pieces. This will allow its tangy, creamy notes to meld seamlessly into the salad.
- Whisk the Dijon vinaigrette: In a small bowl, combine ¼ cup olive oil, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon honey. Whisk vigorously until the mixture emulsifies into a smooth, zesty dressing that ties together the salad’s flavors.
Assemble the Salad
With our ingredients prepped and ready, we now layer them into a harmonious Diane Salad that delivers a symphony of textures and tastes. Arrange everything in a large bowl for easy mixing:
- Build the base: Start by adding the 4 cups of washed mixed greens to a large serving bowl. This creates a crisp, green foundation that supports the other elements.
- Add the vegetables and protein: Scatter the 1 cup of halved cherry tomatoes, ½ cup of sliced red onion, 1 cup of sautéed button mushrooms, and 8 ounces of grilled chicken strips on top. Distribute them evenly for a visually appealing mix of colors and a satisfying contrast of crisp and tender bites.
- Incorporate the cheese: Sprinkle the ½ cup of crumbled feta cheese over the salad. Its creamy tang will complement the earthy mushrooms and juicy tomatoes.
- Dress and toss: Drizzle the homemade Dijon vinaigrette over the salad, starting with about half the amount, then gently toss everything together with tongs. This ensures each bite is coated in the zesty dressing, enhancing the fresh, bold flavors without overwhelming the greens.
- Serve immediately: For the best experience, serve the salad right away to preserve its crisp freshness and vibrant appeal, making it an ideal light meal or side.
Tools and Equipment
To bring our Diane Salad to life with ease and precision, we rely on a selection of essential tools and equipment that streamline the preparation process. These items ensure that washing, chopping, slicing, cooking, and assembling go smoothly, maintaining the salad’s fresh and vibrant qualities.
Must-Have Tools for Prep and Cooking
Here’s a curated list of the key tools we’ll need, organized by their primary use in the recipe:
- Cutting Board and Sharp Knife: A sturdy cutting board paired with a sharp knife is crucial for slicing the red onion thinly and halving the cherry tomatoes. This combination helps achieve uniform pieces that enhance the salad’s texture and visual appeal.
- Salad Spinner or Colander: For washing and drying the mixed greens (like spinach and arugula), a salad spinner works wonders to remove excess moisture quickly, preventing sogginess and preserving crispness.
- Skillet or Frying Pan: We use a medium-sized skillet for sautéing the button mushrooms to golden perfection, ensuring even heat distribution for that flavorful, tender result.
- Grill Pan or Outdoor Grill: Grilling the chicken strips requires a grill pan if indoors or an outdoor grill for that smoky char. This tool adds depth to the protein’s flavor, making it a standout element in our Diane Salad.
- Mixing Bowl and Whisk: A large mixing bowl combined with a whisk is ideal for preparing the homemade Dijon vinaigrette. It allows us to blend olive oil, Dijon mustard, apple cider vinegar, and honey into a smooth, emulsified dressing.
Additional Essentials for Assembly
To finish assembling and serving our salad efficiently:
- Measuring Cups and Spoons: Accurate measurements are key for ingredients like the 4 cups of mixed greens or ½ cup of feta cheese. Using measuring cups and spoons ensures consistency and helps replicate the recipe’s balanced flavors every time.
- Large Salad Bowl or Serving Platter: A spacious salad bowl is perfect for layering the greens, tomatoes, onions, mushrooms, chicken, and feta before tossing with the vinaigrette. Opt for one with a lid if you plan to store leftovers.
By having these tools ready, we can execute the steps from our instructions section with confidence, creating a delicious and nutritious Diane Salad in no time.
Make-Ahead Tips
To keep our Diane Salad fresh and flavorful, we recommend these practical strategies for preparing components in advance. This approach allows you to streamline assembly while preserving the crisp textures and vibrant tastes that make this dish a favorite.
Key Preparation Tips
We suggest focusing on prepping ingredients separately to maintain quality:
- Mixed greens and vegetables: Wash and dry the 4 cups of mixed greens (like spinach and arugula) along with the 1 cup of halved cherry tomatoes and ½ cup of thinly sliced red onion up to 24 hours ahead. Store them in an airtight container lined with paper towels to absorb moisture and prevent wilting.
- Proteins and add-ins: Sauté the 1 cup of button mushrooms and grill the 8 ounces of chicken strips in advance, then cool and refrigerate them for up to 2 days. This ensures they retain their tender texture without drying out.
- Cheese and dressing: Crumble the ½ cup of feta cheese ahead of time and store it in a sealed container for up to 3 days. For the Dijon vinaigrette, whisk together the olive oil, Dijon mustard, apple cider vinegar, and honey up to 72 hours in advance—simply shake or stir before use to refresh.
Storage Guidelines
For optimal freshness, follow these storage times and methods. We’ve summarized them in the table below to help you plan effectively:
| Component | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Mixed greens and vegetables | Up to 24 hours | Airtight container with paper towels in the fridge | Prevents sogginess; avoid overcrowding |
| Sautéed mushrooms and grilled chicken | Up to 48 hours | Airtight container in the fridge | Reheat gently if needed, but use cold for salad |
| Feta cheese | Up to 72 hours | Sealed container in the fridge | Keeps it from drying out |
| Dijon vinaigrette | Up to 72 hours | Glass jar or bottle in the fridge | Bring to room temperature before tossing |
By following these tips, we ensure your Diane Salad stays crisp and ready for quick assembly, making it perfect for busy days or meal prep routines. Always assemble the full salad just before serving to lock in that delightful crunch and bold flavor profile.
Conclusion
We’re thrilled you’ve discovered the Diane Salad with us. It’s a go-to recipe that brings fresh flavors to your table and supports a balanced lifestyle.
Give it a try and make it your own—it’s sure to become a favorite in your kitchen too. With its ease and versatility, we’re confident it’ll elevate your meals effortlessly.
Frequently Asked Questions
What is the Diane Salad?
The Diane Salad is a vibrant, refreshing dish featuring crisp greens, bold flavors, and wholesome ingredients like mixed greens, cherry tomatoes, and grilled chicken. It’s a versatile meal that’s light yet satisfying, perfect for quick lunches or special occasions, and easy to make a staple in your kitchen.
What ingredients are in the Diane Salad?
The Diane Salad includes 4 cups of mixed greens (like spinach and arugula), 1 cup halved cherry tomatoes, ½ cup thinly sliced red onion, 1 cup sautéed button mushrooms, 8 ounces grilled chicken strips, and ½ cup crumbled feta cheese. It’s dressed with a homemade Dijon vinaigrette made from olive oil, Dijon mustard, apple cider vinegar, and honey for a nutrient-packed, flavorful meal.
How do you prepare the Diane Salad?
Start by washing and drying the greens, halving the tomatoes, slicing the onion, sautéing the mushrooms, grilling the chicken, and crumbling the feta. Layer the ingredients in a large bowl, drizzle with the Dijon vinaigrette, and toss gently. Serve immediately for the best texture and flavor. The whole process takes about 20-30 minutes.
What tools are needed to make the Diane Salad?
You’ll need a cutting board, sharp knife for prep, salad spinner to dry greens, skillet for mushrooms, grill pan for chicken, mixing bowl and whisk for the vinaigrette, measuring cups for accuracy, and a large salad bowl for assembly. These basics help streamline preparation and ensure great results.
Can I make the Diane Salad ahead of time?
Yes, prep ingredients separately: wash and dry greens up to 24 hours in advance, sauté mushrooms and grill chicken up to 48 hours ahead, and crumble feta up to 72 hours early. Make the vinaigrette in advance too. Store components in airtight containers in the fridge to keep them fresh, then assemble just before serving for optimal crunch.