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This colorful honey mustard chicken salad turns basic items into a vibrant, tasty feast that works great for hot days or when you want something filling but light. The sweet-tangy sauce works double duty – it's both a dressing and a soak for the juiciest chicken thighs you'll ever eat.
I whipped up this salad for the first time during a garden party when I needed something that wouldn't go limp sitting out. Everyone kept asking me for the recipe after tasting those sweet strawberries with the savory chicken, and now it's my favorite no-fuss dinner for impressing guests.
Ingredients
- Whole grain Dijon mustard: gives a zingy foundation with nice bits of texture
- Green onions: bring a light oniony taste that works well without taking over
- Extra virgin olive oil: adds smoothness and helps everything mix together nicely
- Honey: cuts through the tang with natural sweetness try to grab local raw honey if you can
- White balsamic vinegar: adds zip without changing the dressing color
- Chicken thighs: stay juicy and tasty even after cooking free-range ones taste best
- Bacon: gives that crunchy smoky goodness that plays off the fresh stuff
- Romaine lettuce: makes a crisp foundation the hearts are extra sweet
- Strawberries: add unexpected sweetness pick bright red ones with no white tops
- Avocado: brings that buttery smoothness look for ones that give just a little when squeezed
- Corn kernels: drop in sweet bursts of flavor freshly roasted ones make this dish amazing
Step-by-Step Instructions
- Prepare the Dressing:
- Mix Dijon mustard, cut green onions, olive oil, honey, and white balsamic vinegar in a bowl until smooth. Add plenty of salt and fresh black pepper. The mix should pour easily but stick to a spoon when dipped. Set aside one-third for soaking the chicken and keep the rest in the fridge for your salad later.
- Marinate the Chicken:
- Put chicken thighs in a ziplock bag or flat dish and pour your saved dressing mix over them. Rub it into the meat so it's fully covered. Stick it in the fridge for at least 2 hours, though 4-6 is way better so the flavors really sink in. If using a bag, flip it around now and then. The chicken gets tastier the longer it sits.
- Grill the Chicken:
- Get your grill going at medium heat, about 375°F. Take the chicken out of the marinade and trash the used liquid. Dab the pieces with paper towels to dry them a bit, then brush with canola oil so they won't stick. Add more salt and pepper to both sides. Cook them for about 5-6 minutes per side, only flipping once to get nice grill marks. They're done when they hit 165°F inside at the thickest spot. Let them sit for 5 minutes before cutting so they stay juicy.
- Cook the Bacon:
- While your chicken rests, warm up a cast iron pan over medium-high heat until it's hot but not smoking. Throw in your diced bacon and cook for 6-8 minutes, stirring now and then so it browns evenly. You want it super crispy and golden. Move it to a paper towel-covered plate to drain off the fat and cool down before adding it to your salad.
- Assemble the Salad:
- Toss chopped romaine into a big serving bowl. Cut your rested chicken into strips against the grain so it's extra tender. Arrange your chicken strips, crispy bacon bits, cut strawberries, sliced avocado, and corn in sections over the lettuce to make it look pretty. Right before you serve it, drizzle your chilled dressing over everything and gently mix it all together.
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The honey mustard dressing really makes this dish special. After lots of tweaking, I found that letting it sit for at least 30 minutes before using really brings the flavors together. My family now asks me to make extra dressing to keep in the fridge for everyday salads and as a dip for veggies.
Make-Ahead Options
You can totally prep this salad ahead of time. Soak your chicken overnight, cook it in the morning, and throw everything together right before dinner. The dressing actually gets better after a day in the fridge as all the flavors mingle and deepen. If you're making it ahead, don't mix everything until serving time so it stays nice and crisp.
Seasonal Adaptations
Strawberries work great in this recipe, but you can switch them up based on what's in season. Try peaches or nectarines in late summer, or go with crunchy apples or pears in fall. Winter? Grab some mandarin slices or pomegranate seeds. The honey mustard dressing works with pretty much any fruit, so you can enjoy this year-round and it'll never feel boring.
Serving Suggestions
This salad works as a meal by itself, but for a bigger dinner, serve it with some crusty bread or garlic knots to soak up all that yummy dressing. When you've got company, lay out the undressed salad on a big platter with all the parts arranged in sections for a wow factor. Let everyone add their own dressing. A cold glass of rosé or Sauvignon Blanc goes perfectly with the sweet-tangy flavors.
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Frequently Asked Questions
- → Can I swap chicken thighs with breasts?
Definitely! Opt for chicken breasts instead of thighs, but be mindful—they cook faster. Grill for about 6–8 minutes per side, or until the internal temperature reaches 165°F. For even cooking, try flattening the breasts before grilling.
- → How should I store the dressing?
Pop the honey mustard dressing in a small airtight jar and refrigerate for up to five days. Just shake or stir to recombine if it separates.
- → What prep can I do ahead?
Save time—marinate the chicken for up to 6 hours, cook the chicken and bacon beforehand, and whip up the dressing a day or two ahead. When ready to serve, toss everything together for the freshest flavors.
- → What’s a good strawberry alternative?
If strawberries aren’t in season, swap them out for apples, pears, mandarins, or dried cranberries. Each adds a unique sweetness to the dish!
- → How can I make this vegetarian?
Replace the chicken and bacon with protein-rich options like tofu, tempeh, or chickpeas for a meatless spin. Grilled tofu marinated in the honey mustard sauce works beautifully. You could sprinkle in nuts or seeds for extra crunch, too.
- → What if I don’t have a grill?
No outdoor grill? Sear the chicken in a heavy skillet or on a grill pan, or even broil it in your oven. A stovetop method would take 5–6 minutes on each side, while broiling takes about 5–7 minutes per side when the chicken is placed close to the heat source.