Honey Mustard Chicken Salad

This honey mustard chicken salad bursts with vibrant flavors and textures making it a wonderful choice for a quick dinner or a festive summer barbecue. Juicy grilled chicken, crispy bacon, creamy avocado, and a tangy honey mustard dressing come together in a fresh bed of romaine lettuce creating a meal that is both satisfying and nutritious.

I first made this salad to impress friends at a casual backyard party and now it is a regular request whenever we get together for a meal. Everyone enjoys the lovely balance between the savory bacon and the sweet honey mustard dressing.

Ingredients

• Boneless skinless chicken thighs: ideal for juicy grilled chicken that absorbs marinade well
• Dijon mustard: provides a tangy and slightly spicy base for the dressing great if fresh and bright
• Honey: adds natural sweetness to balance the mustard and vinegar
• Extra virgin olive oil: lends a smooth richness to keep the dressing silky
• Apple cider vinegar: gives brightness and a gentle acid kick to awaken flavors
• Salt: enhances the overall taste so use a fine sea salt if possible
• Black pepper: adds mild heat freshly ground for the best aroma
• Garlic: brings a savory depth minced finely so it blends into the marinade
• Bacon strips: cooked until crispy for texture and smoky flavor choose thick-cut for more bite
• Romaine lettuce: chopped roughly for a fresh crunchy bed that holds the toppings
• Cherry tomatoes: halved to add juicy bursts of sweetness
• Red onion: thinly sliced for a sharp contrast in flavor and crunch
• Large avocado: sliced for creamy richness and healthy fats opt for ripe but firm to slice neatly

Step-by-Step Instructions

Marinate the Chicken:

Whisk together dijon mustard honey olive oil apple cider vinegar salt pepper and minced garlic. Pour half the mixture over chicken thighs place in a covered container and refrigerate for 30 minutes up to 2 hours to let the flavors soak in thoroughly.

Cook the Bacon:

In a nonstick pan cook bacon strips over medium heat until crisp and browned removing excess fat if desired then set aside on a paper towel to drain.

Grill the Chicken:

Heat grill or grill pan to medium-high. Remove chicken from marinade grill for about 5 minutes each side until just cooked through and juices run clear. Let rest a few minutes then slice into strips.

Assemble the Salad:

In a large salad bowl combine chopped romaine lettuce bacon pieces cherry tomatoes red onion slices avocado and grilled chicken strips. Drizzle the reserved half of the honey mustard dressing over everything and toss gently or serve with dressing on the side.

Save

My favorite ingredient has to be the honey mustard dressing because it brings everything together with its sweet tangy punch. A family memory I cherish is making this salad for a summer picnic where my kids enjoyed every bite and asked for seconds despite usually being picky about salad.

Storage Tips

Store leftover grilled chicken separately from the salad greens to prevent wilting. Keep dressing in an airtight container in the refrigerator for up to three days. Assemble fresh when ready to eat for maximum texture and flavor.

Ingredient Substitutions

If you cannot find chicken thighs use boneless skinless chicken breasts but watch cooking time as they can dry out. Swap romaine for kale or spinach for a different leafy base. Use maple syrup or agave nectar instead of honey for a vegan-friendly twist.

Serving Suggestions

Serve this salad on its own as a filling lunch or alongside crusty bread for a heartier meal. It pairs wonderfully with chilled white wine or sparkling water with lemon for a refreshing balance.

Cultural Context

Honey mustard dressings gained popularity in American cuisine for their perfect balance of sweet and tangy flavors making them a go-to for chicken dishes and salads. The use of bacon in salads adds a smoky indulgence that is beloved in many comfort food recipes across the United States.

Pro Tips

Always marinate the chicken for at least 30 minutes to maximize flavor infusion. Toast minced garlic lightly in the dressing to mellow its sharpness if you prefer a smoother taste. Do not overdress the salad to keep the ingredients fresh and crunchy.

Recipe FAQs

→ What is the best way to marinate the chicken?

Whisk together dijon mustard, honey, olive oil, apple cider vinegar, salt, pepper, and minced garlic, then coat the chicken evenly. Refrigerate for at least 30 minutes to allow flavors to meld fully.

→ How can I ensure the bacon stays crispy?

Cook the bacon in a nonstick pan over medium heat until crisp but not burnt. Drain on paper towels to remove excess fat before adding to the salad.

→ Can I substitute romaine lettuce with another green?

Yes, sturdy greens like kale or arugula work well, providing a robust texture that supports the rich ingredients.

→ How should I grill the chicken thighs for best results?

Preheat the grill to medium-high and cook the marinated chicken thighs about 5 minutes per side until juices run clear and internal temperature reaches 165°F (75°C).

→ Is there a recommended way to slice the avocado?

Slice the avocado thinly after halving and removing the pit, which helps distribute its creamy texture evenly throughout the salad.