The best honey mustard chicken salad has arrived, and it is a perfect, quick weeknight meal or on the go lunch. It's made with juicy grilled chicken thighs, corn, avocado, onions, strawberries, and the most creamy honey mustard dressing.
In a Tupperware container or small bowl (if you will be using a Ziplock bag to store chicken in the refrigerator), whisk together all marinade ingredients until smooth and combined.
Add in chicken thighs and submerge in liquid. Place in the refrigerator to marinade for at least 1 hour or several hours to overnight.
Grill instructions: Preheat grill to medium heat. Season chicken with salt and pepper. Sear chicken on both sides for 3-4 minutes. Cook, turning occasionally until internal temperature reaches 165 degrees F, about 10 minutes. Stovetop instructions: Preheat oven to 400 degrees F. Heat up a large cast iron pan for 2 minutes and add enough oil to coat the bottom of the pan. Season chicken with salt and pepper. Sear chicken for 3-4 minutes per side. Finish cooking in the oven for about 15 minute until internal temperature reaches 165 degrees F.
While the chicken is cooking, make the dressing. In a small bowl, mix together mayonnaise, honey, garlic powder, mustard(s), and taste for additional salt and pepper. Add 1-2 tablespoons of room temperature water and whisk until it has reached your desired consistency.
To assemble the salad, place romaine lettuce in a large bowl with arugula, and drizzle with olive oil, and sprinkle with a big pinch of salt and pepper. Mix well. Top off with grilled chicken, crunchy bacon, strawberries, red onions, avocado, and corn. Pour the dressing on top or serve on the side. Gently toss to combine.
Notes
Chicken: Feel free to use chicken breasts if you do not want to use thighs. They will take a few minutes longer to cook.Mustard: If you want to just do Dijon by itself, that will work fine, too. The flavor is best with the two different mustards together though.