Honey Mustard Chicken Salad
This Honey Mustard Chicken Salad is a filling entrée salad with juicy grilled chicken, creamy avocado, sharp cheddar, crisp vegetables, crunchy croutons, and a creamy honey mustard dressing.
Servings: 4
Calories: 713kcal
Ingredients
Honey Mustard Chicken Marinade
- 1 ½ lbs Chicken Breasts raw, boneless and skinless
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar
- 2 cloves Garlic minced
- 1 tsp Smoked Paprika
- ¾ tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
For the salad
- 4 cups Lettuce shredded, romaine lettuce or iceberg lettuce
- 1 cup cherry tomatoes halved
- 1 large avocado sliced
- 1 English cucumber sliced
- ¼ small Red Onion thinly sliced
- 1 cup sharp cheddar cheese shredded
- 1 cup Croutons
For the honey mustard dressing
- ¼ cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 ½ tbsp honey
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Olive Oil
- 1 tbsp Water as needed for consistency
- ¼ tsp Garlic Powder
- Salt and black pepper to taste
Instructions
- Make the marinade: In a bowl, whisk together the marinade ingredients.
- Marinate the chicken: Add the chicken and toss to coat well. Marinate for at least 30 minutes or up to 8 hours.
- Preheat a grill pan or outdoor grill over medium-high heat.
- Grill the chicken for 5 to 7 minutes per side, or until cooked through and lightly caramelized. Let rest for 5 minutes before slicing.
- Add the dressing ingredients to a bowl
- Whisk the dressing ingredients until smooth. Add a splash of water if needed to thin it slightly.
- Slice the chicken
- Build the salad & serve: In a large serving bowl, combine the lettuce, tomatoes, cucumber, red onion, cheddar cheese, and croutons.
- Top with sliced grilled chicken and avocado. Drizzle generously with honey mustard dressing and serve immediately.
Notes
- Marinate the chicken for at least 30 minutes or up to 8 hours for more flavor.
- Watch the heat: The honey can darken quickly, so lower the heat if the chicken browns before it is cooked through.
- Cook the chicken to 165°F in the thickest part, then rest it for 5 minutes before slicing.
- Adjust the dressing to taste: Add honey if it is too sharp, vinegar if it is too sweet, or water if it is too thick.
- For meal prep, store separately: Keep the dressing, croutons, avocado, and chicken apart from the lettuce until serving.
Nutrition
Calories: 713kcal | Carbohydrates: 35g | Protein: 47g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.05g | Cholesterol: 143mg | Sodium: 1184mg | Potassium: 1276mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1300IU | Vitamin C: 21mg | Calcium: 271mg | Iron: 3mg
