Honey Mustard Chicken Salad
Ingredients
For the Dressing and Marinade
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
For the Salad
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 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
- 1
Whisk
- 2
In a medium bowl, whisk the dressing ingredients together until combined.
- 3
Season
- 4
Pat the chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.
- 5
Marinate
- 6
Add ⅓ of the mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
30 min - 7
Heat your grill or grill pan to medium-high.
- 8
Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
5 min - 9
Slice
- 10
When the chicken is cool enough to handle, slice it into strips.
- 11
Cook
- 12
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.
- 13
Assemble
- 14
To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado, green onion, and radishes. Drizzle over the remaining dressing and serve.
Nutrition
Per serving (based on 4 servings)
