Honey Mustard Chicken Salad
A delightful and refreshing salad that combines tender chicken with a sweet and tangy honey mustard dressing, perfect for lunch or dinner.
Ingredients
For the Dressing
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
For the Salad
- 2 pieces boneless, skinless chicken breasts
- to taste Kosher salt and freshly ground black pepper
- 4 slices bacon (chopped) Use more if desired.
- 6 cups mixed greens
- 1 cup cherry or grape tomatoes (halved)
- 1 piece avocado (sliced)
- ¼ cup sliced green onions
- ¼ cup thinly shaved radish
Instructions
Preparation
- In a medium bowl, whisk the dressing ingredients together until combined.
- Pat the chicken breasts dry and slice them in half into cutlets. Season both sides with salt and pepper. Place them in a large Ziplock bag.
- Add ⅓ of the dressing mixture to the chicken and place the rest in the refrigerator for serving. Seal the bag and toss to coat the chicken in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
Cooking
- Heat your grill or grill pan to medium-high.
- Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
- While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
- When the chicken is cool enough to handle, slice it into strips.
Assembly
- Divide the mixed greens between bowls. Top with sliced chicken, bacon, tomatoes, avocado, green onions, and radishes.
- Drizzle over the remaining dressing and serve.
Notes
Serve in bowls for a fresh presentation. Add extra dressing on top if you prefer it saucy. This salad pairs well with crusty bread and is best consumed within 1 to 2 days if stored properly.