Honey Mustard Chicken Salad For Refreshing Summer Meal

This Honey Mustard Chicken Salad is a culinary delight, blending succulent chicken, crisp romaine, avocado, and sweet corn under a tangy honey mustard dressing.

Honey Mustard Chicken Salad Recipe

The Honey Mustard Chicken Salad is a plate of succulent honey mustard-marinated chicken slices atop a bed of crisp romaine, sprinkled with sweet corn, rich avocado, and feta cheese crumbles. Crispy bacon bits add a smoky depth, while a drizzle of the same honey mustard dressing used for marinating ties all the flavours together beautifully. This salad is a testament to how simple ingredients can create a meal that’s both satisfying and burst with flavours, ready to be a hit at any meal.

Ingredients

For the Salad

• 5 cups romaine lettuce, chopped
• 1 cup halved or quartered cherry tomatoes
• ½ cup thinly sliced red onion
• 1 large avocado, thinly sliced or chopped
• 6 slices bacon, cooked and chopped
• 1 cup corn kernels, (fresh, grilled, frozen and thawed or canned)
• 4 skinless and boneless chicken thighs or small chicken breasts
• ½ cup crumbled Feta cheese
• ¼ cup of toasted Pepitas

For the Honey Dijon Mustard Dressing/Marinade (1 CUP)

• ¼ cup Dijon mustard
• ¼ cup Honey
• ¼ cup Apple cider vinegar
• 2 tablespoons Lemon juice
• 1 Clove of Garlic peeled and minced
• ¼ cup Olive oil
• ½ teaspoon Salt
• ½ teaspoon Black pepper
• ½ cup of Greek yogurt for a creamy version (optional)

Instruction

• Place all the dressing ingredients in a jar and shake well until you can’t see any honey on the base of the jar. Adjust seasoning to taste.
• Reserve ¼ cup of the dressing and store the rest in the fridge until ready to dress the salad.
• Season chicken with a pinch of salt and pepper. In a large Ziploc bag or large bowl, combine chicken with the reserved ¼ cup of the Dijon dressing; marinate for at least 1-6 hours in the fridge, turning the bag occasionally.
• Preheat the grill (or grill pan or skillet) to medium heat and grease the grates. Remove the chicken from the marinade. Add chicken to grill or grill pan, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165°F, about 10 minutes. Set aside and allow to rest then slice into strips.
• Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• Once cool chop and set aside.
• Place all the salad ingredients into a large bowl and toss with honey Dijon mustard dressing.

Serving Suggestion

• Garlic Herb Breadsticks
• Mediterranean Couscous
• Balsamic Roasted Vegetables
• Creamy Mashed Potatoes
• Cilantro Lime Rice
• Quinoa Tabbouleh
• Steamed Asparagus with Lemon Butter
• Sweet Potato Fries
• Tomato and Cucumber Salad
• Sautéed Green Beans with Almonds

Tips and Tricks

• The honey mustard dressing serves two roles – as a marinade and as a salad dressing.
• If you’re looking for a lighter version, you can skip the yogurt without compromising the salad’s overall taste.
• To prevent the avocado from browning, add it to the salad right before serving if you’re not eating immediately. Avocado oxidizes and turns brown upon exposure to air, so adding it last minute keeps the salad looking fresh.
• If using corn, consider grilling it before adding it to the salad. Grilled corn has a smoky sweetness that enhances the salad’s overall taste profile.