Honey Mustard Chicken Salad
User Reviews
5
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Prep Time
2 hrs 15 mins
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Cook Time
20 mins
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Course
Salad
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Cuisine
American, International
Honey Mustard Chicken Salad
Description
Honey Mustard Chicken Salad features chicken thighs marinated in a honey-Dijon dressing mixed with green onions, olive oil, and white balsamic vinegar before grilling. The marinade imparts a balance of tangy mustard and sweetness from honey. After grilling, the chicken is sliced and paired with a fresh salad made of chopped romaine lettuce, quartered strawberries, sliced avocado, roasted or canned corn, and crispy diced bacon.
The salad offers a mix of textures and flavors—crisp lettuce, juicy strawberries, creamy avocado, sweet corn, and salty bacon complementing the mild, flavorful grilled chicken. The reserved honey mustard dressing is drizzled as a dressing, tying all components together.
This salad works well as a main course lunch or light dinner, showcasing the interplay of sweet and savory along with fresh produce and protein.
Ingredients
- ⅓ cup Dijon mustard whole grain
- 2 green onions thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons honey
- 1 tablespoon white balsamic vinegar
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound chicken thighs boneless, skinless
- 1 tablespoon canola oil
- 4 lices Bacon diced
- 1 head romaine lettuce roughly chopped
- 1 ½ cups strawberry quartered
- 1 avocado halved, seeded, peeled and sliced
- 1 cup corn kernels canned or roasted
Instructions
- In a medium bowl, whisk together Dijon, green onions, olive oil, honey and vinegar; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine chicken and reserved Dijon mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium heat.
- Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado and corn. Pour the Dijon dressing on top of the salad and gently toss to combine.
- Serve immediately.
User Reviews
Overall Rating
5
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