Honey Mustard Chicken Salad (Print Version)
# Ingredients:
→ Dressing
01 -
⅓ cup whole grain Dijon mustard
02 -
2 green onions, thinly sliced
03 -
3 tablespoons extra virgin olive oil
04 -
1 ½ tablespoons honey
05 -
1 tablespoon white balsamic vinegar
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
→ Chicken
08 -
1 pound boneless, skinless chicken thighs
09 -
1 tablespoon canola oil
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
→ Salad
12 -
4 slices bacon, diced
13 -
1 head romaine lettuce, roughly chopped
14 -
1 ½ cups strawberries, quartered
15 -
1 avocado, halved, seeded, peeled, and sliced
16 -
1 cup corn kernels, canned or roasted
# Instructions:
01 -
In a medium bowl, whisk together Dijon mustard, green onions, olive oil, honey, and white balsamic vinegar; season with Kosher salt and pepper to taste. Reserve 1/3 of the mixture and refrigerate the remaining 2/3 until ready to serve.
02 -
In a gallon-sized Ziploc bag or large bowl, combine chicken and the reserved Dijon mixture. Marinate for at least 2 to 6 hours, turning occasionally. Drain the chicken from the marinade before cooking.
03 -
Preheat a grill to medium heat. Brush chicken with canola oil and season with Kosher salt and pepper to taste. Add chicken to the grill and cook while turning occasionally, until the internal temperature reaches 165°F, about 10 minutes.
04 -
Heat a large cast iron skillet over medium-high heat. Add diced bacon and cook until brown and crispy, 6-8 minutes. Drain excess fat and transfer bacon to a paper towel-lined plate.
05 -
In a large bowl, combine romaine lettuce, grilled chicken, bacon, strawberries, avocado, and corn. Pour the refrigerated Dijon dressing on top of the salad and gently toss to combine. Serve immediately.
# Notes:
01 -
Allow the chicken to marinate for a minimum of 2 hours to ensure maximum flavor absorption.
02 -
Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.