Honey Mustard Chicken Salad

The honey mustard flavor of this salad is so amazing, so delicious and makes a perfect salad.

The original recipe also included corn and avocado. I left off corn because the family and I didn’t think it went well with strawberries. We did not add the avocado, since we are not big fans of it.

We were also not sure about how the strawberries would taste with honey mustard, but we went with it because we have been surprised by interesting combinations before.

Next time I would definitely do the corn and not the strawberries. Like we thought the strawberries and honey mustard didn’t go well together, in our opinion. The recipe will list all ingredients and you can decided which ones you want to use. I can’t wait to make again with the changes!

Honey Mustard Chicken Salad

Ingredients:

Honey Mustard Dressing

• 1/2 cup whole grain dijon mustard
• 2 green onions, thinly sliced
• 3 tablespoons olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon white balsamic vinegar
• black pepper, to taste

Salad

• 1 pound boneless skinless chicken breasts
• 1 tablespoon canola oil
• black pepper, to taste
• 4 slices turkey bacon, cooked and crumbled
• 1 head romaine lettuce, chopped
• 1 1/2 cups quartered strawberries
• 1 avocado, halved, seeded, peeled and sliced
• 1 cup roasted corn kernels

Directions:

1. In a medium bowl, whisk together the dijon mustard, green onions, olive oil, honey, vinegar and black pepper. Place 1/3 of the mixture into a resealable bag. Cover the bowl and place the remaining 2/3 mixture into the refrigerator until ready to serve the salad.
2. Add the chicken to the bag and seal. Combine the chicken and the dressing. Marinate the chicken in the refrigerator for 2-6 hours, turning the bag occasionally.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
4. Remove the chicken from the marinade and season with black pepper. Add the chicken to the skillet and cook until golden brown, about 5-7 minutes. Turn the chicken over and cook on the other side until golden brown and completely cooked, about 5-7 minutes.
5. While the chicken cooks, place the lettuce in a large bowl. Top with the bacon and desired toppings.
6. Once the chicken is done, allow to rest for 5-10 minutes and then cut into bite sized pieces and place on top of the salad.
7. Pour the reserved dressing over the salad and toss to combine. Serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 474
Total Fat		27g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		1.9g
Monounsaturated Fat		14.8g
Cholesterol		75mg
Sodium		866mg
Total Carbohydrates		34.5g
Dietary Fiber		7.4g
Sugars		14.2g
Protein		24.8g
Calcium		12.8%
Iron		14.7%
Potassium		703mg
Vitamin A		272.6%
Vitamin C		73.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.