Best Honey Mustard Chicken Salad

honey mustard chicken salad with avocado, onions, and corn in a large bowl

Best Honey Mustard Chicken Salad

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.

Course Main Course, Salad

Cuisine American

Keyword Honey Mustard Chicken Salad

Prep Time 15

Cook Time 20

Servings

Calories 621kcal

Author Monica Stevens Le

Ingredients

Chicken

1/4 cup honey
1/4 cup Dijon mustard
3 tablespoons olive oil
3 garlic cloves finely minced
1 1/2 pounds boneless & skinless chicken thighs see notes
kosher salt to taste
black pepper to taste

Dressing

1/2 cup homemade paleo mayonnaise
1 tablespoon Dijon mustard see notes
1 1/2 teaspoons whole grain or spicy brown mustard see notes
1 heaping tablespoon honey
1/2 teaspoon garlic powder
kosher salt to taste
black pepper to taste
1-2 tablespoons filtered water

Salad

3 Romaine hearts roughly chopped
3 cups arugula tightly packed
1 tablespoon olive oil
big pinch kosher salt
1/8 teaspoon black pepper
4 bacon strips cooked and thinly sliced
1 1/2 cups strawberries stems removed & quartered
1/2 red onion thinly sliced
2 avocados sliced or diced
1 1/2 cups corn kernels

Instructions

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.

Nutrition