Grilled Chicken Honey Mustard Salad (Printable Version)
# What You'll Need:
→ Salad
01 -
2 chicken breasts, pounded to even thickness, trimmed
02 -
60 ml honey mustard sauce (for marinating)
03 -
200 g romaine lettuce hearts, washed and chopped
04 -
2 cooked bacon slices, cooled and chopped
05 -
150 g cherry tomatoes, halved
06 -
100 g corn kernels, fresh or thawed from frozen
07 -
100 g cucumber, thinly sliced
08 -
40 g red onion, thinly sliced
09 -
2 avocados, halved, peeled, and sliced
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Dressing
12 -
80 ml honey mustard sauce
13 -
30 ml extra virgin olive oil
14 -
15 ml fresh lemon juice
15 -
1 garlic clove, finely minced
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Combine chicken breasts and honey mustard sauce in a medium bowl. Toss to coat thoroughly, cover, and refrigerate while preparing the grill.
02 -
In a small bowl or jar, combine honey mustard sauce, olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk or shake until well emulsified.
03 -
Preheat grill or grill pan over medium-high heat. Grill marinated chicken breasts for approximately 4 minutes per side, or until internal temperature reaches 74°C. Transfer to a clean plate and let rest for 5 minutes, then slice into strips.
04 -
Arrange chopped romaine lettuce in a large serving bowl. Evenly scatter bacon, cherry tomatoes, corn, cucumber, red onion, and avocado over the lettuce. Top with sliced grilled chicken.
05 -
Drizzle prepared honey mustard dressing over the salad. Gently toss to combine and season with additional black pepper if desired. Serve immediately.
# Helpful Notes:
01 -
To keep salad fresh, only add dressing just before serving or to individual portions.
02 -
Pounding chicken to even thickness ensures uniform grilling and prevents dryness.
03 -
Feel free to substitute or add extra vegetables, fruit, cheese, or nuts as toppings.