HONEY MUSTARD CHICKEN SALAD
Grilled honey mustard chicken tops a vibrant salad with creamy avocado, juicy tomatoes, crispy bacon, hard boiled eggs, fresh veggies, and grilled corn—perfectly balanced and bursting with flavor.
Ingredients
For Marinade-Dressing:
- ½ cup honey mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole grain mustard
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon fresh garlic minced
- ⅛ teaspoon salt
- Pinch black pepper
- 4 chicken breasts OR 8 chicken thighs boneless, skinless
For Salad:
- ½ cup bacon (about 4 strips) diced
- 2 eggs - hard boiled sliced
- 8 cups romaine lettuce leaves chopped
- 2 cups tomatoes sliced
- 1 large avocado pitted and sliced
- ½ cup corn kernels
- ¼ cup red onion diced
Instructions
- Whisk marinade ingredients together. Divide in half, reserving half in the fridge to dress the salad.
- Pour the remaining marinade over the chicken and refrigerate. Marinate chicken for two hours or better, overnight.
The chicken can be grilled, sautéed on the stovetop, or oven baked.
- To grill, preheat to medium-high heat and grill for about 7 to 10 minutes on each side or until your thermometer registers 160°Fdegrees. To sauté, heat a pan or skillet over medium heat with a little oil and cook in batches, until cooked through. To bake, preheat oven to 375°F degrees and cook for30 minutes or until cooked through.
- While the chicken cooks, sauté the bacon and hard boil the eggs.
- In preparation for the salad, slice chicken into strips and prepare the lettuce, tomatoes, avocado, corn, onion. Crumble the bacon and slice the eggs.
- Whisk 1 tablespoon of water into the remaining dressing and drizzle over the salad. It’s potent, so add to taste.
- Arrange salad artistically or just plop it all in a big bowl and have at it.
Notes
One last Diva Tip – To keep salad fresh, crisp, and delicious, don’t dress it until you’re ready to eat. The acid in dressings breaks down cell walls making floppy, sad salad.
Tried this recipe?Let us know how it was!