Mesclun Greens & Poached Chicken Salad with Truffle Gouda
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This mesclun greens salad combines tender poached chicken with a colorful mix of frisée, radicchio, and chard for a balance of bitter and mild flavors. A sweet and tangy vinaigrette ties everything together, while creamy truffle gouda adds a luxurious, earthy finish. With its vibrant colors and layered textures, this salad feels elevated yet approachable – perfect served on its own for a light meal or as a starter for a dinner party. It’s one of those recipes that pairs perfectly with things like scallops au gratin, seared steak with red wine reduction and herb butter, or crab-stuffed salmon pinwheels if you’re building a full spread.
Why You’ll Love This Recipe
- Fresh, colorful, and vibrant. The mix of mesclun, frisée, and radicchio adds layers of flavor and eye-catching color.
- Elevated flavors. Creamy truffle gouda and a sweet-tart red wine vinaigrette take it beyond an everyday salad.
- Perfect for entertaining. This salad feels elegant enough for a dinner party but is simple enough to enjoy on a weeknight.
Key Ingredients in This Recipe
- Mesclun greens – Mesclun greens, which I use with the chicken salad, are also known as spring mix or mixed baby greens. It is the collective name for a variety of delicate and mildly bitter greens originating in Province, France that can include greens such as red oak leaf, mizuna, arugula, red chard, romaine and frisée. I like to create my own combination of frisse, chard and raddichio.
- Bacon – Bacon adds the perfect salty element to this salad to offset the bitter greens and rich truffle cheese.
- Pistachio – They come in shells which are easily peeled away to reveal mild, slightly soft and sweet meat. You can shell them yourself though I recommend buying them already shelled to save time in this recipe.
- Truffle Gouda – Gouda is a semi-soft cow’s milk cheese from the Netherlands. This variation is infused with black truffle and truffle oil. Truffle Gouda can be found at a gourmet cheese shop or in the gourmet cheese section of most Whole Foods or upscale grocery stores.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Greens → While I like to create my own combination of frisée, chard and raddichio you can use a store-bought mesclun mix or swap it for Tuscan kale or spinach.
- Cheese → If you can’t find truffle gouda, try shaved Parmesan, aged gouda, or even a creamy goat cheese.
- Chicken → Poached chicken keeps the salad light, but you could use grilled chicken, rotisserie chicken, or even turkey for convenience.
Pro tip
Balance the vinaigrette. Taste as you go. The dressing should strike a balance of acidity from the vinegar, sweetness from honey, and richness from the oil. Dip in one piece of the greens to taste it as it will be on the salad. That way you can adjust to your preference before tossing with the greens.
How to Prep This Salad in Advance
- The vinaigrette can be made a day prior to serving, and refrigerated in a sealed container or can be made just before serving.
- The greens can be prepped a few hours ahead of time and stored refrigerated in the salad bowl topped with a damp paper towel to keep them fresh.
How to Make This Mesclun Greens and Poached Chicken Salad (Step-by-Step)
In a medium bowl, whisk together the olive oil, red wine vinegar, honey, lemon juice, and garlic. Season to taste with salt and pepper.
Slice the chicken breasts in half lengthwise to allow for faster cooking. Place the chicken pieces in a medium saucepan in a single layer. Add just enough water to cover the chicken. Heat over medium heat until the water comes to a simmer; let simmer until the chicken is just cooked through, about 10 to 15 minutes.
Remove the chicken from the pot. Let cool completely then use hands to shred the chicken. Refrigerate in a covered bowl until ready to use.
Add the bacon to a medium sauté pan over medium heat, and cook, until the fat has rendered and the bacon is crispy, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain.
Add the chard, frisée, radicchio and fennel to a large salad bowl. Using tongs or serving spoons, toss the salad greens with the vinaigrette, adding a little at a time so the greens are evenly and lightly coated.
Add the bacon, pistachios and chicken, continuing to toss until all ingredients are combined. Top with the shaved truffle Gouda cheese and serve immediately.
FAQ – Frequently Asked Questions
The vinaigrette can be made a day prior to serving, and refrigerated in a sealed container or can be made just before serving. The greens can be prepped a few hours ahead of time and stored refrigerated in the salad bowl topped with a damp paper towel to keep them fresh.
If you can’t find truffle gouda, try shaved Parmesan, aged gouda, or even a creamy goat cheese.
I use a homemade mesclun mix of raddichio, chard and frisée, but you can substitute baby spinach, arugula, or Tuscan kale depending on what you have.
Other Recipes to Try
If you enjoy this mesclun greens with poached chicken and truffle gouda recipe, I recommend checking out some of these:
- The Best Simple Vinaigrette Recipe
- Late Summer Salad with Balsamic Vinaigrette
- Chicken Salad with Raspberry Vinaigrette
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Mesclun Greens & Poached Chicken Salad with Red Wine Vinaigrette
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Ingredients:
Red wine vinaigrette:
- ½ extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad:
- 1 pound boneless, skinless chicken breasts
- 1 pound thick-sliced applewood smoked bacon, cut into ½"-wide strips
- 6 stalks chard, stems removed and roughly chopped
- 1 medium head frisée, stem removed and leaves separated
- 1 medium head radicchio, cored and torn
- 1 medium fennel bulb, thinly sliced
- ½ cup roasted, shelled pistachios, roughly chopped
- ¾ cup shaved truffle Gouda*
Instructions:
For the red wine vinaigrette:
- In a medium bowl, whisk together the olive oil, red wine vinegar, honey, lemon juice, and garlic. Season to taste with salt and pepper.
For the salad:
- Slice the chicken breasts in half lengthwise to allow for faster cooking. Place the chicken pieces in a medium saucepan in a single layer. Add just enough water to cover the chicken. Heat over medium heat until the water comes to a simmer; let simmer until the chicken is just cooked through, about 10 to 15 minutes.
- Remove the chicken from the pot. Let cool completely then use hands to shred the chicken. Refrigerate in a covered bowl until ready to use.
- Add the bacon to a medium sauté pan over medium heat, and cook, until the fat has rendered and the bacon is crispy, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain.
- Add the chard, frisée, radicchio and fennel to a large salad bowl. Using tongs or serving spoons, toss the salad greens with the vinaigrette, adding a little at a time so the greens are evenly and lightly coated.
- Add the bacon, pistachios and chicken, continuing to toss until all ingredients are combined. Top with the shaved truffle Gouda cheese and serve immediately.
Notes:
Nutrition:
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