Honey Mustard Chicken Salad
This Honey Mustard Chicken Salad combines juicy, caramelized grilled chicken with a crisp, satisfying salad and a creamy homemade dressing. It is fresh and filling enough to serve as an easy lunch or dinner.
Calories:
Ingredients
Honey mustard chicken marinade
- 1 ½ lbs boneless skinless chicken breasts
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 garlic cloves minced
- 1 tsp paprika
- ¾ tsp kosher salt
- ½ tsp black pepper
For the salad
- 4 cups shredded lettuce iceberg lettuce or romaine lettuce
- 1 cup cherry tomatoes halved
- 1 large avocado sliced
- 1 English cucumber sliced
- ¼ small red onion thinly sliced
- 1 cup shredded sharp cheddar cheese
- 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 for the best flavor: Give the chicken at least 30 minutes, or refrigerate it in the marinade for up to 8 hours.
Watch the heat: The honey can burn over excessively high heat. Grill over medium-high heat and reduce it if the chicken darkens too quickly.
Adjust the dressing: Add honey if it tastes too sharp, vinegar if it is too sweet, or water if it needs thinning.
Keep the salad crisp: Add the avocado, croutons, and dressing just before serving. Store them separately when preparing the salad ahead.
Watch the heat: The honey can burn over excessively high heat. Grill over medium-high heat and reduce it if the chicken darkens too quickly.
Adjust the dressing: Add honey if it tastes too sharp, vinegar if it is too sweet, or water if it needs thinning.
Keep the salad crisp: Add the avocado, croutons, and dressing just before serving. Store them separately when preparing the salad ahead.
