Description
This Honey Mustard Chicken Salad features tender grilled chicken marinated in a tangy honey mustard dressing, served atop a bed of fresh mixed greens with crispy bacon, juicy cherry tomatoes, creamy avocado, and crunchy radishes. It’s a perfect balance of sweet, savory, and fresh flavors ideal for a quick yet satisfying lunch or dinner.
Ingredients
Scale
Dressing
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
Salad
- 4 slices bacon (chopped)
- 6 cups mixed greens
- 1 cup cherry or grape tomatoes (halved)
- 1 avocado (sliced)
- ¼ cup sliced green onions
- ¼ cup thinly shaved radish
Instructions
- Prepare the dressing: In a medium bowl, whisk together Dijon mustard, mayonnaise, honey, apple cider vinegar, and olive oil until the mixture is smooth and well combined.
- Prep the chicken: Pat the chicken breasts dry and slice each in half horizontally to create four thin cutlets. Season both sides of each cutlet with kosher salt and freshly ground black pepper. Place the cutlets in a large Ziplock bag.
- Marinate the chicken: Add one-third of the prepared dressing into the bag with the chicken cutlets. Seal the bag tightly and toss to coat all the chicken evenly. Refrigerate the marinated chicken for at least 30 minutes or up to 24 hours. Keep the remaining dressing refrigerated to serve later.
- Heat the grill: Preheat your outdoor grill or grill pan over medium-high heat, ensuring it’s hot before cooking.
- Grill the chicken: Place the marinated chicken cutlets on the grill and cook for several minutes on each side until they are cooked through and have nice grill marks. Once done, remove the chicken and allow it to rest for 5 minutes to retain its juices.
- Slice the chicken: After resting, slice the grilled chicken cutlets into thin strips for easier salad assembly and a pleasant texture.
- Cook the bacon: While the chicken is grilling, place the chopped bacon in a skillet over medium-high heat. Cook until the bacon pieces are crispy. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate to drain off excess grease.
- Assemble the salad: Divide the mixed greens evenly between four bowls. Top each with sliced grilled chicken, crispy bacon, halved cherry tomatoes, sliced avocado, green onions, and shaved radishes. Drizzle the remaining honey mustard dressing over the salads just before serving.
Notes
- For extra flavor, marinate the chicken overnight.
- Substitute bacon with turkey bacon for a leaner option.
- Use fresh radishes for crunch and peppery taste; omit if unavailable.
- This salad is best served immediately but can be stored separately in the fridge for up to one day.
- Adjust the amount of dressing according to taste preference.
