Grilled Chicken and Honey Mustard

This Grilled Chicken Salad with Honey Mustard is my go-to meal when I am craving something light but still want all the big flavors. Tender grilled chicken pairs perfectly with crisp lettuce and vibrant veggies, all topped with a creamy homemade honey mustard dressing that you will want to drizzle on everything. It strikes the balance between healthy and truly satisfying and is ready in half an hour.

The first time I made this was on a hot day when I did not want to cook indoors. Now it is my favorite salad for summer gatherings and Sunday dinners alike.

Ingredients

• Chicken breast: One pound pounded thin for even cooking Choose organic or free-range for best flavor
• Honey mustard sauce: Both for marinating and making the dressing Look for a sauce with minimal additives or try homemade
• Romaine lettuce: Fresh crunchy base Wash thoroughly and dry for crisp texture
• Bacon: Cooked until crispy adds smoky flavor Use thick-cut for best texture
• Cherry tomatoes: Juicy and sweet burst of freshness Pick bright red and firm ones
• Corn: Adds sweetness and color Fresh off the cob is best but frozen also works
• Cucumbers: Thin slices bring cool crunch Select firm cucumbers with vibrant skin
• Red onion: Sliced thin for a little bite Mild red onions add color and sharpness
• Avocados: Creamy texture pairs well with tangy dressing Choose ripe avocados with a gentle squeeze
• Extra virgin olive oil: Needed for the dressing opt for high-quality for richness
• Lemon juice: Freshly squeezed brings a bright zing
• Garlic: Finely minced garlic gives a punch to the dressing Use fresh for the clearest flavor
• Sea salt and pepper: Brings everything into balance Use flaked sea salt for the finishing touch

Step-by-Step Instructions

Marinate the Chicken:

Place chicken breasts in a medium bowl. Pour honey mustard sauce over them and toss gently so every piece is coated. Cover and refrigerate as you prepare everything else. This keeps the chicken juicy and infuses it with flavor.

Mix the Dressing:

Combine more honey mustard sauce with olive oil lemon juice finely minced garlic and a bit of sea salt and black pepper in a jar or small bowl. Whisk or shake vigorously until the dressing is smooth and creamy. Set aside for the flavors to meld.

Grill the Chicken:

Preheat your grill or a grill pan. Remove chicken from the fridge and grill each side for about four to five minutes or until the meat is deeply browned with grill marks and just cooked through. The chicken will be firm to the touch and the juices should run clear. Rest the chicken for a few minutes so it stays moist.

Build the Salad:

Add the chopped romaine lettuce to a large serving bowl or platter. Scatter the cooked bacon cherry tomatoes corn cucumber red onion and avocado in generous piles over the top for a beautiful presentation and lots of flavors in each bite.

Slice and Add the Chicken:

Cut the rested chicken into strips. Lay the warm strips over the salad so they slightly soften the vegetables underneath.

Finish and Serve:

Drizzle your prepared honey mustard dressing generously over the salad. Gently toss everything so the dressing coats the greens and toppings. Crack some fresh black pepper on top and serve right away.

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My favorite part is how the warm grilled chicken slightly melts the avocado into the dressing. Growing up my mom always topped salads with a homemade vinaigrette and now I feel honey mustard is my signature touch.

Frequently Asked Questions

→ How do I marinate the chicken for this dish?

Simply coat the chicken with ¼ cup of prepared honey mustard sauce, mix gently, and let it marinate in the fridge while you preheat the grill.

→ Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan works perfectly! Ensure it's preheated, then cook the chicken as directed for great results.

→ What’s the best way to prepare the dressing?

Combine honey mustard sauce, olive oil, lemon juice, minced garlic, salt, and pepper in a jar or bowl. Blend or shake until smooth.

→ Can I make this salad ahead of time?

You can prepare the ingredients in advance, but dress the salad only when ready to serve to ensure freshness and crisp textures.

→ What substitutions can I make for the veggies?

You can replace romaine with spinach, add bell peppers instead of cucumbers, or use other fresh greens and seasonal vegetables.

→ How do I store leftovers?

For best results, store the dressing separately in an airtight container in the fridge for up to 5 days. Once dressed, the salad should be eaten fresh.