Go Back
–+ servings
Honey Mustard Chicken Salad

Honey Mustard Chicken Salad for a Fresh Summer Feast

Enjoy a delightful Honey Mustard Chicken Salad, perfect for summer with vibrant flavors and quick preparation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 0.25 cup whole grain Dijon mustard substitute with regular Dijon for milder flavor
  • 3 pieces green onions substitute with chives for similar taste
  • 0.5 cup extra virgin olive oil use another high-quality oil if unavailable
  • 0.25 cup honey agave syrup or maple syrup can be used as vegan alternative
  • 2 tablespoons white balsamic vinegar apple cider vinegar can be substituted
  • kosher salt essential for seasoning; adjust to taste
  • freshly ground black pepper essential for seasoning; adjust to taste
Salad
  • 1 pound boneless, skinless chicken thighs chicken breasts can be used but may result in drier texture
  • 2 tablespoons canola oil has a high smoke point, with vegetable or avocado oil as alternatives
  • 4 slices bacon can swap with turkey bacon for a lighter option or omit for a healthier salad
  • 4 cups romaine lettuce iceberg or mixed greens can also be used
  • 1 cup strawberries blackberries, raspberries, or blueberries can be substituted
  • 1 medium avocado substitute with diced mango for a different flavor
  • 1 cup corn kernels can be fresh, canned, or roasted; peas or chopped bell peppers work as substitutes

Equipment

  • Grill
  • Medium Bowl
  • cast-iron skillet
  • Large Bowl

Method
 

Preparation
  1. In a medium bowl, whisk together the dressing ingredients: whole grain Dijon mustard, chopped green onions, extra virgin olive oil, honey, and white balsamic vinegar. Season with kosher salt and freshly ground black pepper to taste. Reserve about one-third for drizzling later.
  2. Place chicken thighs in a resealable bag or bowl, pour the remaining dressing over, and marinate in the refrigerator for 2 to 6 hours.
  3. Preheat your grill to medium heat. Brush marinated chicken with canola oil, season, and grill for about 10 minutes, flipping halfway through.
  4. Cook bacon in a cast iron skillet over medium-high heat for 6 to 8 minutes until crispy, then drain on a paper towel.
  5. In a large bowl, combine romaine, grilled chicken, crispy bacon, strawberries, avocado, and corn. Drizzle with reserved dressing and toss gently.
  6. Serve immediately in bowls or on a platter.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 250IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

For the best flavor, marinate chicken for at least 4 hours. Use fresh, high-quality produce for a better taste.

Tried this recipe?

Let us know how it was!