Honey Mustard Chicken Salad
This is an easy summer dinner made with grilled chicken, bacon, avocado, fresh veggies, and a homemade honey mustard dressing that also doubles as the chicken marinade.
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Servings: 4
Ingredients
For the Honey Mustard Sauce (makes marinade, glaze, and dressing):
- 2/3 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup olive oil
- 2 teaspoons Famous Dave's Steak and Burger Seasoning or salt + garlic powder
- 1 teaspoon garlic powder
For the grilled chicken:
- 2 lbs boneless skinless chicken thighs
For the dressing:
- 1/2 cup reserved honey mustard sauce from recipe above
- 1/4 cup olive oil
- 3 Tablespoons red or white wine vinegar
For the salad:
- 2 (5 oz) containers spring mix
- 4 mini cucumbers, diced
- 2 pint containers cherry tomatoes, diced
- 2/3 cup crumbled feta
- 1 bunch green onions, thinly sliced
- 2 avocados, diced
- 2/3 cup Corn kernels (fresh, frozen and thawed, or canned)
Instructions
Make the Honey Mustard Sauce:
- In a small bowl or measuring cup, whisk together all of the honey mustard sauce ingredients
Marinate the Chicken:
- In a bowl or container, add the chicken thighs and pour 1/2 cup sauce over the chicken. You can let it marinate for 30 minutes (or longer) if you have time. If not, just proceed to the next step!
Make the Dressing:
- In a separate bowl, take another 1/2 cup of the prepared honey mustard sauce and whisk in 1/4 cup olive oil + 3 Tablespoons vinegar.
Grill the Chicken:
- Preheat the grill to 400 degrees.
- Place the chicken on the grill and grill for 3-4 minutes. Flip, brush with the remaining reserved honey mustard sauce, and grill for 3-4 minutes more.
- Flip and brush the other side with sauce. Grill until the sauce has caramelized and the internal temperature is 165 degrees, about 1-2 minutes.
- Let rest, then dice into cubes.
Assemble the Salad:
- In a large salad bowl, add all of the salad ingredients.Top salad with chicken, drizzle with dressing, and toss.