Grilled Chicken Salad with Honey Mustard Recipe
A vibrant and healthy Grilled Chicken Salad with Honey Mustard combines juicy, marinated chicken breasts grilled to perfection with fresh romaine lettuce, crispy bacon, sweet cherry tomatoes, crunchy cucumbers, corn, red onion, and creamy avocado. Tossed in a zesty honey mustard dressing, this salad offers a perfect balance of flavors and textures, ideal for a quick, nutritious lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the Chicken and Marinade
- 1 pound chicken breast (pounded thin and trimmed)
- ¼ cup honey mustard sauce (for marinade)
For the Salad
- 4 cups romaine lettuce hearts (washed and chopped)
- 5 strips bacon (cooked and chopped)
- 1 cup cherry tomatoes (halved)
- ⅓ cup corn (fresh or frozen)
- ⅓ cup cucumbers (thinly sliced)
- ¼ cup red onion (peeled and thinly sliced)
- 2 small avocados (halved, peeled, and sliced)
- Sea salt and pepper (to taste)
For the Honey Mustard Dressing
- ½ cup honey mustard sauce
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (fresh)
- 1 garlic clove (finely minced)
- Sea salt and pepper (to taste)
Instructions
- Marinate the Chicken: Place the chicken breasts in a medium bowl. Pour ¼ cup honey mustard sauce over the chicken and gently toss to coat evenly. Cover the bowl and let the chicken marinate in the refrigerator while you preheat your grill or grill pan.
- Prepare the Dressing: In a small jar or bowl, combine ½ cup honey mustard sauce, 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, minced garlic, and a pinch of sea salt and pepper. Shake or whisk thoroughly until the dressing is well blended. Set aside.
- Grill the Chicken: Once the grill is hot, remove the marinated chicken from the refrigerator. Grill each side for 4 to 5 minutes, or until the internal temperature reaches 165°F (74°C) to ensure it is fully cooked. Remove the chicken and let it rest on a clean plate.
- Assemble the Salad: In a large serving bowl, add the chopped romaine lettuce. Top with cooked and chopped bacon strips, halved cherry tomatoes, corn, thinly sliced cucumbers, red onion slices, and sliced avocado, arranging them evenly over the greens.
- Slice and Add Chicken: Slice the rested grilled chicken breasts into strips. Distribute the chicken strips evenly on top of the salad ingredients.
- Dress and Serve: Drizzle the prepared honey mustard dressing over the entire salad. Gently toss all the ingredients to ensure even coating with the dressing. Add additional pepper or salt if needed. Serve the salad immediately for the freshest taste and best texture.
Notes
- For a smoky flavor, consider using a charcoal grill.
- To save time, cook bacon in advance or use pre-cooked bacon.
- You can substitute romaine lettuce with mixed greens for a different texture.
- If fresh corn is unavailable, frozen corn can be thawed and used.
- Adjust honey mustard quantities in marinade and dressing to taste preferences for sweetness and tanginess.
- Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
Keywords: grilled chicken salad, honey mustard dressing, healthy salad, chicken breast salad, summer salad