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This grilled chicken salad with honey mustard dressing has become my go-to when I want a fast meal that feels fresh, flavorful, and nutritious. Tender chicken, loads of crisp veggies, and a homemade salad dressing come together for a dish that always disappears quickly in my house.
The first time I tried honey mustard on grilled chicken was during a summer cookout and now my family asks for this every week. We love making it together and piling on different toppings.
Ingredients
- Chicken breast: Choose boneless skinless breasts and look for ones that are evenly sized for even cooking
- Honey mustard: Make a small batch from scratch for vibrant flavor or use your favorite store-bought if short on time
- Romaine lettuce: Pick crisp fresh hearts and chop just before serving for best crunch. Substitute with leafy greens of your choice
- Bacon: Go for thick-cut for maximum flavor and crispness. Cook and cool before chopping
- Tomatoes: Cherry or grape tomatoes add pops of color and juicy texture. Choose ripe ones for best flavor
- Corn: Fresh or frozen both work well. Grill fresh corn if you want smoky notes
- Cucumber: Thinly sliced cucumber keeps the salad refreshing. English or Persian cucumbers have tender skin and mild flavor
- Red onion: Adds tang and crunch. Slice thin to avoid overpowering the salad
- Avocados: Ripe but firm avocados add creaminess. Squeeze gently to check for a slight give
- Olive oil: Choose extra virgin for the dressing. Fruity and fresh gives the best results
- Lemon juice: Fresh lemon juice brings brightness to the dressing
- Garlic: Mince very finely for a mellow kick. Skip cloves with green centers as they can be bitter
- Salt and pepper: Use freshly cracked pepper and sea or kosher salt for cleaner taste
Step-by-Step Instructions
- Marinate the Chicken:
- Place chicken breasts in a bowl and coat all over with honey mustard. Cover and chill in the fridge while you prep the grill or grill pan. Even a quick 15 minute marinade makes a difference
- Make the Dressing:
- Add honey mustard olive oil lemon juice garlic salt and pepper to a jar or small bowl. Shake or whisk until creamy and fully blended. Taste and adjust seasoning as needed
- Grill the Chicken:
- Heat grill or grill pan to medium high. Take chicken from fridge and grill each side for about four minutes until golden and internal temperature reaches 165 degrees. Transfer to a plate to rest for a few minutes so the juices stay in the meat
- Assemble the Salad:
- Fill a large bowl with chopped romaine. Scatter bacon tomato corn cucumber onion and avocado on top. Slice rested chicken into strips and lay over the veggies. Drizzle with honey mustard dressing and gently toss to coat just before serving
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The honey mustard sauce turns even basic grilled chicken into something special I always make extra for dipping veggies or spreading on sandwiches The first time my kids helped slice all the colorful veggies for this salad they begged to make it again the next night
Storage Tips
If you want leftovers for lunch store the salad undressed in an airtight container in the fridge. Keep the dressing in a small jar and pour on right before eating to keep everything crisp. Dressed salad is best enjoyed within a day.
Ingredient Substitutions
Try swapping bacon with smoked turkey for a lighter touch. Use spring mix or spinach if romaine is not available. Goat cheese shredded cheddar feta or even sliced hard-boiled eggs offer extra protein and flavor if you want to mix things up.
Serving Suggestions
Pair with warm focaccia or crunchy croutons for added texture. This also makes a perfect side to a bowl of potato soup or alongside sweet potato fries for a bistro style meal at home. For a lighter lunch use smaller portions and serve with fruit.
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Cultural Notes
Salad as a full meal is a popular choice in American kitchens especially during warmer months. The sweet tangy honey mustard is a Southern staple often used as both marinade and dip originally meant to bring together the flavors of barbecue and garden produce.
Commonly Asked Questions
- → How do you keep grilled chicken juicy?
Pound chicken breasts to an even thickness for even cooking and marinate briefly in honey mustard to lock in moisture. Avoid overcooking by grilling just until the internal temperature hits 165°F, then let rest before slicing.
- → Can I prepare the salad ahead of time?
You can prep the ingredients ahead by chopping veggies and cooking bacon in advance. Grill chicken and assemble just before serving for the freshest taste and texture. Always keep the dressing separate until ready to eat.
- → What are good substitutions for romaine lettuce?
Iceberg lettuce, spring mix, arugula, or baby spinach are all excellent alternatives. Choose greens that stay crisp under dressing and will pair well with grilled chicken and honey mustard flavors.
- → How can I add extra protein?
Top the salad with hard-boiled eggs, chickpeas, or a sprinkle of chopped nuts such as almonds or walnuts for additional protein. You may also consider adding a bit more grilled chicken or some cheese.
- → What other vegetables work well in this salad?
Bell peppers, shredded carrots, radishes, or even grilled zucchini add both color and flavor. Feel free to mix in seasonal or your favorite veggies for added nutrition and crunch.
- → How do I store leftovers?
Store leftover salad components separately, especially the dressing, to keep the greens crisp. Combine just before eating. Dressed salad should be enjoyed within a day to prevent wilting.