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Grilled chicken, bacon, strawberries and avocado top romaine in this honey-mustard salad. Split the dressing before it touches raw chicken: one-third marinates the meat, while the remaining two-thirds stays clean and refrigerated for the finished salad. That separation is the most important preparation step.
Only the one-third reserved for marinating. Measure the clean serving portion into another covered container first. Do not later combine used marinade with it, and use separate utensils for raw chicken and the salad bowl.
Ingredient amounts and preparation
- Set out: ⅓ cup whole grain Dijon mustard
- Set out: 2 green onions, thinly sliced
- Set out: 3 tablespoons extra virgin olive oil; 1 ½ tablespoons honey
- Set out: 1 tablespoon white balsamic vinegar
- Set out: Kosher salt, to taste; Freshly ground black pepper, to taste
- Set out: 1 pound boneless, skinless chicken thighs
- Set out: 1 tablespoon canola oil; Kosher salt, to taste
- Set out: Freshly ground black pepper, to taste
- Set out: 4 slices bacon, diced; 1 head romaine lettuce, roughly chopped
- Set out: 1 ½ cups strawberries, quartered
- Set out: 1 avocado, halved, seeded, peeled, and sliced; 1 cup corn kernels, canned or roasted
Cooking sequence and doneness
- Stage 1
- Whisk wholegrain Dijon, green onion, olive oil, honey and white balsamic vinegar;
- Stage 2
- place two-thirds in a clean covered container in the refrigerator and use the other third for chicken.
- Stage 3
- Cover the chicken and marinate in the refrigerator two to six hours, then discard used marinade.
- Stage 4
- Heat the grill to medium, lightly coat chicken with the listed canola oil and grill, turning as needed, until each thick center reaches 165°F;
- Stage 5
- rest on a clean plate and slice.
- Stage 6
- Cook diced bacon until crisp, drain, and prepare clean dry romaine, strawberries, corn and avocado. Assemble with the cooked chicken, add only the reserved clean dressing, fold gently and serve promptly.
Use a two-to-six-hour refrigerated window. This is waiting time in addition to chopping and grilling, so the salad is not a ten-minute meal from raw ingredients. Discard the used marinade after lifting the chicken out. Dry the washed romaine and strawberries well, drain the corn and let cooked bacon lose excess fat on a towel. Water on the vegetables dilutes the dressing and collects at the bottom. Toss only the amount you plan to serve immediately.
When is avocado added?
Cut and add it near serving so it spends less time exposed to air and repeated tossing. Use a ripe but sliceable avocado. Fold gently after the other components are distributed instead of crushing it while mixing the entire bowl.
Can the salad be prepared ahead?
Prepare and chill components separately, keeping grilled chicken, bacon and dressing away from the greens until serving. Fully cook chicken before chilling; do not partially grill it as advance preparation. Add strawberries and avocado when their texture will be best. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Baked Honey Mustard Chicken with Onion and Rosemary or Grilled Chicken and Sweet Potato Bowls with Tahini Dressing. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F for poultry, including ground chicken and turkey. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Which dressing portion touches raw chicken?
Only the one-third reserved for marinating. Measure the clean serving portion into another covered container first.
- How long should the chicken marinate?
Use a two-to-six-hour refrigerated window. This is waiting time in addition to chopping and grilling, so the salad is not a ten-minute meal from raw ingredients.
- How do I prevent a watery salad?
Dry the washed romaine and strawberries well, drain the corn and let cooked bacon lose excess fat on a towel. Water on the vegetables dilutes the dressing and collects at the bottom.
- When is avocado added?
Cut and add it near serving so it spends less time exposed to air and repeated tossing. Use a ripe but sliceable avocado.
- Can the salad be prepared ahead?
Prepare and chill components separately, keeping grilled chicken, bacon and dressing away from the greens until serving. Fully cook chicken before chilling; do not partially grill it as advance preparation.