Honey Mustard Chicken Salad (Printable Version)
Grilled chicken, crispy bacon, avocado, and fresh greens combine with honey mustard for a flavorful dish.
# Everything You’ll Need:
→ Chicken and Marinade
01 -
6 boneless skinless chicken thighs
02 -
1/4 cup Dijon mustard
03 -
1/3 cup honey
04 -
2 tbsp extra virgin olive oil
05 -
1 tbsp apple cider vinegar
06 -
1/2 tsp salt
07 -
1/2 tsp black pepper
08 -
2 cloves garlic, minced
→ Salad Components
09 -
5 strips bacon
10 -
6 to 8 cups romaine lettuce, roughly chopped
11 -
1 cup cherry tomatoes, halved
12 -
1/4 cup red onion, thinly sliced
13 -
1 large avocado, halved and thinly sliced
# Steps to Cook:
01 -
In a bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, salt, pepper, and minced garlic until fully combined.
02 -
Coat chicken thighs evenly with half of the marinade, then refrigerate for 30 minutes to 2 hours to absorb flavors.
03 -
Fry bacon strips in a nonstick skillet over medium heat until crisp. Remove, drain on paper towels, and set aside.
04 -
Grill marinated chicken thighs over medium-high heat for about 5 minutes per side, ensuring they reach an internal temperature of 165°F. Let rest briefly, then slice into strips.
05 -
In a large bowl, toss chopped romaine lettuce, crispy bacon pieces, cherry tomatoes, red onion slices, sliced avocado, and grilled chicken strips. Drizzle with the remaining marinade before serving.
# Extra Suggestions:
01 -
Marinating chicken ahead enhances flavor and juiciness; do not discard dressing reserved for salad topping.