Description
This vibrant Honey Mustard Chicken Salad features juicy marinated chicken, sweet strawberries, creamy avocado, and a tangy homemade dressing. It offers a perfect balance of sweet and savory.
Ingredients
- 1/3 cup extra virgin olive oil (for dressing)
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil (for cooking)
- 6 cups chopped romaine lettuce
- 1 cup fresh strawberries, hulled and quartered
- 1 cup sweet corn kernels (thawed if frozen, or drained canned)
- 1 avocado, peeled, pitted, and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pecan halves, toasted
Instructions
- Whisk the extra virgin olive oil, honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper in a small bowl until smooth.
- Pour half of the dressing mixture into a large zip-top bag or shallow dish and reserve the remaining half in the refrigerator for later.
- Add the chicken breasts to the bag with the dressing, seal tightly, and massage to coat; marinate in the refrigerator for at least 30 minutes.
- Remove the chicken from the marinade and discard the excess liquid.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 6 to 8 minutes per side, until golden brown and the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips or cubes.
- Arrange the chopped romaine lettuce on a large serving platter or in a bowl.
- Top the greens with the sliced chicken, quartered strawberries, sweet corn, avocado slices, red onion, and toasted pecans.
- Drizzle the reserved dressing over the salad just before serving.
- Toss gently to combine and serve immediately.
Notes
- Marinate chicken for at least 30 minutes for best flavor.
- Store leftovers in an airtight container for up to 2 days, keeping the dressing separate if possible to maintain crispness of the greens.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-searing and Salad Assembly
- Cuisine: American