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This honey mustard chicken salad brings together the perfect balance of sweet and savory in every bite. The marinated chicken thighs become incredibly juicy and flavorful, while the fresh strawberries, avocado, and corn create a colorful plate that's as nutritious as it is delicious.
I first created this salad when looking for ways to use seasonal summer produce alongside protein for a complete dinner. My family was instantly hooked, and it has become our go-to for both casual weeknight dinners and entertaining friends on warm evenings.
Ingredients
- Whole grain Dijon mustard: provides the perfect tangy base for the dressing while adding delightful texture
- Green onions: offer a mild onion flavor that enhances the dressing without overpowering it
- Extra virgin olive oil: brings richness and healthy fats to the dressing
- Honey: balances the mustard with natural sweetness
- White balsamic vinegar: adds brightness and acidity
- Chicken thighs: are more flavorful and juicier than breast meat perfect for this salad
- Bacon: contributes a smoky crunch that contrasts with the fresh ingredients
- Romaine lettuce: creates a crisp foundation with excellent nutritional value
- Strawberries: add natural sweetness and beautiful color
- Avocado: contributes creaminess and healthy fats
- Corn kernels: provide sweet pops of flavor and additional texture
Step-by-Step Instructions
- Prepare the dressing:
- Whisk together Dijon mustard, sliced green onions, olive oil, honey and white balsamic vinegar in a medium bowl. Season with salt and pepper to taste. The dressing should have a perfect balance of tangy, sweet and savory notes. Reserve one third for marinating the chicken and refrigerate the remaining dressing.
- Marinate the chicken:
- Combine chicken thighs with the reserved dressing mixture in a large bag or bowl. Allow to marinate for at least 2 hours or up to 6 hours in the refrigerator, turning occasionally to ensure even flavor distribution. The longer marinating time results in more flavorful chicken.
- Grill the chicken:
- Preheat your grill to medium heat. Remove chicken from marinade and discard used marinade. Brush chicken with canola oil and season with salt and pepper. Grill for approximately 10 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F. The chicken should have beautiful grill marks and be juicy inside.
- Cook the bacon:
- While the chicken grills, heat a cast iron skillet over medium high heat. Add diced bacon and cook until crispy, about 6 to 8 minutes, stirring occasionally. Transfer to a paper towel lined plate to drain excess fat. The bacon adds an irresistible salty crunch to the salad.
- Assemble the salad:
- Place chopped romaine in a large bowl. Slice the grilled chicken and arrange over the lettuce along with the crispy bacon, quartered strawberries, sliced avocado, and corn kernels. The colorful presentation makes this salad visually stunning.
- Dress and serve:
- Pour the refrigerated honey mustard dressing over the salad and gently toss to combine all ingredients. Serve immediately while the chicken is still warm and the vegetables are fresh and crisp.
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I particularly love how the sweetness of the strawberries plays against the tangy honey mustard dressing. This combination happened by accident one summer when I had an abundance of berries from our farmers market, and now I cannot imagine making this salad without them.
Make Ahead Options
The dressing can be prepared up to three days in advance and stored in an airtight container in the refrigerator. In fact, the flavors will meld and improve over time. The chicken can be marinated overnight, making this perfect for planning ahead. You can also grill the chicken and cook the bacon a day ahead, then quickly assemble the salad just before serving.
Seasonal Adaptations
While strawberries create a wonderful summer version of this salad, you can easily adapt it throughout the year. In fall, try diced apples or pears. Winter versions work beautifully with sectioned citrus or pomegranate seeds. Spring brings opportunities for asparagus tips or sugar snap peas. The versatile honey mustard dressing complements nearly any seasonal produce.
Serving Suggestions
This salad stands perfectly well on its own as a complete meal, but for larger appetites or gatherings, consider serving it with a crusty whole grain bread or garlic toast. For a more formal dinner, present it as a starter course before a light main dish. The bright flavors make it an excellent complement to grilled seafood or as part of a summer buffet spread.
Frequently Asked Questions
- → Can I use a different cut of chicken?
Yes, you can use boneless chicken breasts or tenders. Just adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F.
- → Can the dressing be made ahead of time?
Absolutely! Prepare the dressing up to 3 days in advance and store it in the refrigerator in an airtight container.
- → What can I substitute for white balsamic vinegar?
You can use apple cider vinegar, white wine vinegar, or regular balsamic vinegar as alternatives.
- → Can I make this salad vegetarian?
Yes, you can omit the chicken and bacon, and replace them with grilled tofu or roasted chickpeas for a vegetarian version.
- → What other toppings can I add?
Feel free to add sliced almonds, croutons, or shredded cheese for extra texture and flavor.