Honey Mustard Chicken Chopped Salad
User Reviews
5
Honey Mustard Chicken Chopped Salad
Description
This salad recipe includes boneless chicken thighs seasoned with salt, pepper, and smoked paprika, broiled until cooked through, and repeatedly coated with a honey, apple cider vinegar, and Dijon mustard glaze to impart a glossy, flavorful finish. The cooked chicken is cut into cubes and combined with chopped butter lettuce, sliced radishes, juicy cherry tomatoes, creamy avocado, red onion, crumbled blue cheese, and sprinkled green onions.
The accompanying honey mustard vinaigrette is emulsified with olive oil, apple cider vinegar, honey, Dijon mustard, garlic, and seasonings, providing a balanced dressing that complements the salad's varied textures and flavors. The mix of fresh vegetables and creamy cheese adds brightness and richness, while the glazed chicken brings sweet and smoky notes. This composition makes for a hearty salad suitable as a light meal.
Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 8 cups butter lettuce chopped
- 3 radish diced
- 1 cup cherry tomato chopped
- 1 avocado chopped
- ½ red onion chopped
- 2 ounces blue cheese crumbled
- green onions a sprinkle
honey mustard vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic finely minced or pressed, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
- Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and mustard. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Cut it into 1-inch cubes/pieces.
- Assemble the salad by combining the lettuce with a pinch of salt and pepper, tomatoes, radishes, onion, blue cheese, green onions and chicken. Drizzle with the dressing, toss and serve!
honey mustard vinaigrette
- In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.
User Reviews
Overall Rating
5
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