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–+ servings

Honey Mustard Chicken Chopped Salad

Colleen Christensen
A vibrant Honey Mustard Chicken Chopped Salad featuring chicken, fresh vegetables, and a drizzle of sweet and tangy honey mustard dressing, creating a harmonious blend of flavors and textures.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine American
Servings 1 serving

Ingredients
  

For The Salad

  • 4 oz chicken breast
  • 4 tbsp honey mustard dressing divided (see below for homemade recipe or use store bought)
  • 2 cups lettuce chopped
  • ¼ cup canned corn
  • ½ cup tomato diced
  • ¼ avocado sliced
  • ¼ cup croutons* (see recipe notes)
  • 2 slices bacon cooked
  • 2 tbsp red onion chopped

Honey Mustard Dressing (optional)

  • 2 tbsp honey
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • Dash salt

Instructions
 

  • If you’re making the homemade honey mustard dressing, combine ingredients in a small bowl or mason jar.
  • Coat chicken with ~ 2 tbsp honey mustard dressing. Ideally allow chicken to marinate for at least 30 minutes before cooking, but if you have to cook right away that is okay too!
  • Cook the chicken.

Cook methods:

  • To grill: Preheat your grill to medium-high heat. Place the chicken breasts on the preheated grill grates and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to check for doneness. Allow the chicken to rest for a few minutes before slicing and serving.
  • Bake: Preheat your oven to 375°F. Place the chicken breasts in a baking dish. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing and serving.
  • Pan-sear: Heat a skillet or frying pan over medium-high heat and add a bit of olive oil or butter. Once the oil is hot and simmering, add the chicken breasts to the pan. Sear the chicken for about 6-7 minutes on one side, then flip and cook for an additional 6-7 minutes or until the internal temperature reaches 165°F. Remove the chicken from the pan and let it rest for a few minutes before slicing and serving.
  • Place lettuce into a bowl or onto a place at top with cooked chicken, corn, tomato, bacon, avocado, croutons, bacon, and red onion. Top with remaining dressing and enjoy!

Notes

Recipe Notes:

  • Croutons: Try homemade cornbread croutons! 
    • Preheat oven to 400 degrees F. Start with 1 box of cornbread muffins and prepare according to package instructions. Once cooled, cube bread, pour onto baking sheet, add 1 Tbsp of olive oil and toss to cover. Bake 10 minutes.
  • Chicken: You can use any cut of chicken here, or switch out to any protein your heart desires!
  • Lettuce: may sub any type of lettuce or greens! Crisp romaine works great here.
 
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