Honey Mustard Chicken Salad Recipe
User Reviews
5.0
3 reviews
Excellent
Honey Mustard Chicken Salad Recipe
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This honey mustard chicken salad topped with bacon and avocado has the perfect balance of tangy and savory flavors.
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Ingredients
For the Dressing/Marinade:
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
For the Salad:
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 4 slices Bacon chopped
- 6 cups mixed greens
- 1 cup Cherry or grape tomatoes halved
- 1 avocado sliced
- ¼ cup diced red onion
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Instructions
- In a medium bowl, whisk the dressing ingredients together until combined.
- Add ⅓ of the mixture to a Ziplock bag and place the rest in the refrigerator for serving.
- Slice the chicken breasts in half into cutlets. You should have four total. Season both sides with salt and pepper
- Add the chicken to the Ziplock with the marinade. Seal the top and toss to coat in the marinade. Refrigerate for 2 hours. If you don’t have the time, let it marinate while you prep the salad ingredients!
- Heat your grill,or grill pan to medium-high.
- Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
- When the chicken is cool enough to handle, slice it into strips.
- While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
- To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado and red onion. Drizzle over the remaining dressing and serve.
Notes
- Storage: Store honey mustard chicken salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1salad
Calories
594kcal
(30%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
47g
(72%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
16g
Monounsaturated Fat
20g
Trans Fat
0.1g
Cholesterol
62mg
(21%)
Sodium
1338mg
(56%)
Potassium
764mg
(22%)
Fiber
5g
(20%)
Sugar
20g
(40%)
Vitamin A
1003IU
(20%)
Vitamin C
29mg
(32%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4salads
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 594kcal | 30% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 47g | 72% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 1338mg | 56% |
| Potassium | 764mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 29mg | 32% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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