Juicy Honey Mustard Chicken Salad

This honey mustard chicken salad has become my summertime staple when I want something filling yet refreshing. The combination of juicy marinated chicken thighs with sweet strawberries and creamy avocado creates a perfect balance of flavors that keeps everyone coming back for seconds.

I first made this salad for a backyard gathering last summer and it disappeared within minutes. Now whenever friends come over they specifically request my honey mustard chicken salad because the homemade dressing really sets it apart from anything store bought.

Ingredients

• Whole grain Dijon mustard: provides texture and tangy flavor that forms the base of both marinade and dressing
• Green onions: add mild onion flavor without overpowering the dressing choose fresh ones with bright green tops
• Extra virgin olive oil: use a good quality brand as its flavor will shine in the dressing
• Honey: natural sweetener that balances the mustard opt for local raw honey if available
• White balsamic vinegar: milder and slightly sweeter than regular balsamic perfect for this dressing
• Chicken thighs: more flavorful and juicy than breast meat they stay tender even if slightly overcooked
• Bacon: adds savory crunch look for thick cut varieties for best texture
• Romaine lettuce: provides crisp texture that holds up well to the dressing and toppings
• Strawberries: sweet juicy contrast to the savory elements choose bright red fully ripe berries
• Avocado: contributes creamy richness select ones that yield slightly to gentle pressure
• Corn: adds sweet pops of flavor and bright color fresh roasted corn offers the best flavor in summer

Step-by-Step Instructions

Prepare the Dressing:

Whisk together Dijon mustard green onions olive oil honey and white balsamic vinegar in a medium bowl until completely combined and slightly thickened. Season carefully with salt and pepper tasting as you go. Divide the mixture setting aside onethird for marinade and refrigerating the remainder to use as dressing later.

Marinate the Chicken:

Place chicken thighs in a large zipper bag or bowl and pour the reserved onethird of the mustard mixture over them. Seal the bag removing as much air as possible or cover the bowl and refrigerate for at least 2 hours or up to 6 hours. Turn occasionally to ensure even flavor distribution throughout the marinating time.

Grill the Chicken:

Preheat your grill to medium heat ensuring grates are clean and lightly oiled. Remove chicken from marinade and discard the used marinade. Brush chicken with canola oil and season with salt and pepper. Grill for approximately 10 minutes turning occasionally until chicken reaches an internal temperature of 165°F. The chicken should have nice grill marks and look caramelized in spots.

Cook the Bacon:

While chicken is grilling heat a cast iron skillet over medium high heat. Add diced bacon and cook until crispy and deeply browned about 68 minutes. Stir occasionally to ensure even cooking. Transfer to paper towels to drain excess fat and cool slightly.

Assemble the Salad:

Place chopped romaine in a large serving bowl creating a bed for the other ingredients. Slice the grilled chicken into strips and arrange over the lettuce. Sprinkle the crispy bacon pieces evenly throughout. Add quartered strawberries sliced avocado and corn kernels distributing them attractively across the salad.

Dress and Serve:

Drizzle the refrigerated Dijon dressing over the assembled salad just before serving. Gently toss to coat all ingredients with the dressing. Serve immediately while the bacon is still crispy and the contrast between warm chicken and cool vegetables is at its best.

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The honey mustard dressing is absolutely the star of this recipe. I discovered that allowing the dressing to chill for a couple hours before serving intensifies the flavors and lets the green onions infuse throughout. My daughter who normally avoids anything with mustard asks for extra dressing on her portion.

Make Ahead Strategies

The beauty of this salad lies in its make ahead potential. The dressing can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Just give it a good shake before using. The chicken can be marinated overnight making this perfect for busy weeknights. You can even grill the chicken a day ahead and serve it cold on the salad which is delicious during hot summer months. Cook the bacon and store it in the refrigerator recrisping it briefly in a pan before adding to the salad. Chop the romaine and store it wrapped in paper towels inside a plastic bag. The only components I recommend preparing right before serving are slicing the avocado and strawberries to maintain optimal freshness.

Seasonal Adaptations

This versatile salad framework adapts beautifully to whatever produce is in season. In spring swap strawberries for tender asparagus and add sugar snap peas. During fall replace strawberries with sliced apples or pears and add toasted pecans for crunch. Winter versions work wonderfully with citrus segments like blood oranges or grapefruit. The honey mustard dressing complements all these variations perfectly making this a yearround recipe. If corn isn't in season substitute another vegetable like cherry tomatoes cucumber or bell peppers. The key is maintaining a balance of sweet tangy and savory elements regardless of which specific ingredients you choose.

Serving Suggestions

For a complete meal this salad needs little accompaniment but crusty artisan bread makes a perfect partner to soak up any extra dressing. To stretch the salad for a larger crowd consider adding cooked quinoa or farro directly to the bowl which adds heartiness and absorbs the delicious dressing. For special occasions I serve this alongside a chilled soup like gazpacho in summer or butternut squash soup in cooler months. Wine pairing suggestions include Sauvignon Blanc or Pinot Grigio whose crisp acidity complements the honey mustard dressing beautifully. For a nonalcoholic option sparkling water with a splash of lemonade provides refreshing contrast to the savory salad.

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Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be substituted, but be careful not to overcook them as they tend to dry out more easily than thighs. Aim for an internal temperature of 165°F and consider reducing the cooking time slightly. For maximum juiciness, you might want to pound the breasts to an even thickness before marinating.

→ How long can I store the homemade honey mustard dressing?

The homemade honey mustard dressing can be stored in an airtight container in the refrigerator for up to 5 days. Give it a good shake or stir before using, as the ingredients may separate naturally during storage.

→ Can I prepare components of this salad in advance?

Absolutely! You can marinate the chicken overnight, cook the bacon and store it in the refrigerator, and prepare the dressing up to 5 days ahead. Chop the romaine and prepare other vegetables (except the avocado) the morning of serving. Only slice the avocado just before serving to prevent browning.

→ What can I substitute for strawberries when they're not in season?

When strawberries aren't in season, try sweet-tart fruits like mandarin segments, sliced apples, pears, or even dried cranberries. Fresh berries like blueberries or raspberries also work beautifully. The key is maintaining a balance of sweet and savory flavors in the salad.

→ Is this salad suitable for meal prep?

Yes, with some adjustments. Prepare and store the components separately: cooked chicken, bacon, dressing, and chopped vegetables (except avocado). Keep romaine separate to maintain crispness. Assemble individual portions the day you plan to eat them. For meal prep, avocado should be sliced fresh just before eating.

→ Can I make this salad vegetarian?

To make a vegetarian version, omit the chicken and bacon and add protein-rich alternatives like chickpeas, toasted walnuts, or hard-boiled eggs. For a vegan option, also replace the honey with maple syrup or agave nectar in the dressing.