Description
This Honey Mustard Chicken Salad is a deliciously tangy and healthy meal featuring grilled chicken breast served on a bed of mixed greens, cherry tomatoes, cucumber, avocado, and red onion. Tossed with a homemade honey mustard dressing, this salad is perfect for a light lunch or dinner and can be garnished with cheddar cheese for added flavor.
Ingredients
Scale
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups mixed salad greens (such as romaine, arugula, or spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup shredded cheddar cheese (optional)
For the Honey Mustard Dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Rub the chicken breasts with olive oil, salt, and pepper. Grill them on medium-high heat for 6-7 minutes per side or until fully cooked through. Once done, allow the chicken to rest for a few minutes before slicing it into thin strips.
- Assemble the Salad Base: In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, sliced avocado, and thinly sliced red onion. Toss gently to mix all the ingredients evenly.
- Make the Dressing: In a small bowl or jar, whisk together Dijon mustard, honey, apple cider vinegar, and olive oil. Season the dressing with salt and pepper to suit your taste, stirring well until all the ingredients are fully blended.
- Combine Chicken and Dressing: Add the sliced grilled chicken to the salad bowl. Drizzle the prepared honey mustard dressing over the salad and chicken, then toss everything together thoroughly to ensure the dressing coats all the ingredients evenly.
- Serve: Plate the salad immediately. Optionally, garnish each serving with a sprinkle of shredded cheddar cheese for added richness and flavor before serving.
Notes
- Resting the chicken after grilling ensures it stays juicy when sliced.
- Adjust honey and mustard quantities in the dressing according to your preferred level of sweetness and tanginess.
- For a lower-fat version, omit the cheddar cheese or replace with a reduced-fat variety.
- Feel free to substitute the mixed greens with your favorite lettuce or leafy greens.
- This salad is best served fresh to keep the avocado from browning.
