Grilled Chicken Salad with Strawberries and Honey Mustard (Print-Friendly Version)
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.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ 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
# How to Make It:
01 -
Whisk wholegrain Dijon, green onion, olive oil, honey and white balsamic vinegar;
02 -
place two-thirds in a clean covered container in the refrigerator and use the other third for chicken.
03 -
Cover the chicken and marinate in the refrigerator two to six hours, then discard used marinade. 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;
04 -
rest on a clean plate and slice.
05 -
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.
# Extra Suggestions:
01 -
Only the one-third reserved for marinating.
02 -
Use a two-to-six-hour refrigerated window.