Grilled Chicken Honey Mustard Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 pound chicken breast, pounded thin and trimmed
02 -
¼ cup honey mustard sauce, for marinade
03 -
4 cups romaine lettuce hearts, washed and chopped
04 -
5 strips bacon, cooked and chopped
05 -
1 cup cherry tomatoes, halved
06 -
⅓ cup corn, fresh or frozen
07 -
⅓ cup cucumbers, thinly sliced
08 -
¼ cup red onion, peeled and thinly sliced
09 -
2 small avocados, halved, peeled, and sliced
10 -
Sea salt and pepper, to taste
→ Dressing
11 -
½ cup honey mustard sauce
12 -
3 tablespoons extra virgin olive oil
13 -
3 tablespoons fresh lemon juice
14 -
1 garlic clove, finely minced
15 -
Sea salt and pepper, to taste
# Instructions:
01 -
Place the chicken breasts in a medium-sized bowl. Pour ¼ cup honey mustard sauce over the chicken and gently toss to coat. Cover and refrigerate while preheating the grill or grill pan.
02 -
In a jar or small bowl, combine the honey mustard sauce, extra virgin olive oil, fresh lemon juice, minced garlic, and a pinch of sea salt and pepper. Mix or shake well to combine. Set the dressing aside.
03 -
Preheat the grill. Remove the chicken from the refrigerator and grill for about 4-5 minutes per side, or until it reaches an internal temperature of 165°F. Let the chicken rest on a clean plate.
04 -
Fill a large serving bowl with chopped romaine lettuce. Arrange the bacon, cherry tomatoes, corn, cucumber slices, onion slices, and sliced avocado on top of the lettuce.
05 -
Slice the grilled chicken into strips and arrange on top of the salad. Drizzle the prepared dressing over the salad, gently toss to distribute the dressing, and sprinkle with additional pepper if needed. Serve immediately.
# Notes:
01 -
Once dressed, this salad is best served fresh. Leftover dressing may be refrigerated in an airtight container for up to 5 days.