why make this recipe
Honey Mustard Chicken Chopped Salad is a perfect choice for those seeking a meal that is both fresh and hearty. This salad combines tender chicken with crispy vegetables and a delicious honey mustard dressing. It is not only healthy but also delightful to eat. Whether for lunch, dinner, or meal prep, this salad can satisfy your hunger while keeping things light.
how to make Honey Mustard Chicken Chopped Salad
Ingredients:
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons dijon mustard
- 8 cups butter lettuce chopped
- 3 radishes diced
- 1 cup cherry tomatoes chopped
- 1 avocado chopped
- 1/2 red onion chopped
- 2 ounces blue cheese crumbled
- A sprinkle of green onions
- 3 tablespoons apple cider vinegar (for dressing)
- 2 tablespoons honey (for dressing)
- 1 tablespoon dijon mustard (for dressing)
- 2 garlic cloves finely minced or pressed (for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon pepper (for dressing)
- 1/2 cup extra virgin olive oil (for dressing)
Directions:
- Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
- Season the chicken on both sides with salt, pepper, and smoked paprika. Place it on the baking sheet and broil for 7 minutes. Then, flip it over and broil for 7 more minutes.
- While the chicken is broiling, whisk together honey, apple cider vinegar, and dijon mustard. Brush this mixture on the chicken and broil for an additional 2 minutes. Flip the chicken again, brush with the honey mixture, and broil for another 2 minutes.
- Remove the chicken and let it cool slightly before cutting it into 1-inch cubes or pieces.
- To assemble the salad, combine butter lettuce with a pinch of salt and pepper, diced tomatoes, radishes, onion, blue cheese, green onions, and the cut chicken. Drizzle with the dressing, toss everything gently, and serve.
For the Honey Mustard Vinaigrette:
- In a bowl, whisk together the vinegar, honey, dijon mustard, garlic, salt, and pepper.
- While whisking, slowly stream in the olive oil until the dressing is blended. This dressing can last for about a week in a sealed container in the fridge.
how to serve Honey Mustard Chicken Chopped Salad
Serve the salad chilled on individual plates or in a big bowl for sharing. You can add extra toppings like nuts or seeds for added crunch. Pair it with some crusty bread or a light soup for a complete meal.
how to store Honey Mustard Chicken Chopped Salad
If you have leftover salad, store the components separately in airtight containers in the fridge. The chicken and veggies can last about 3 days, while the dressing can stay fresh for a week. Keep the salad undressed until you are ready to eat to maintain the crispness of the ingredients.
tips to make Honey Mustard Chicken Chopped Salad
- Use fresh, crisp vegetables for the best flavor and texture.
- Feel free to customize the salad by adding your favorite vegetables or nuts.
- If you like a spicy kick, add some sliced jalapeños or red pepper flakes to the dressing.
variation
You can swap chicken thighs for grilled chicken breasts or even use rotisserie chicken for a quicker option. For a vegetarian version, replace the chicken with chickpeas or grilled tofu.
FAQs
Q: Can I make this salad ahead of time?
A: Yes! You can prepare the ingredients and store them separately in the fridge. Assemble just before serving for the freshest taste.
Q: What other dressings can I use for this salad?
A: You can use a yogurt-based ranch dressing, a balsamic vinaigrette, or any dressing of your choice.
Q: Is this salad suitable for meal prep?
A: Absolutely! It makes a great meal prep option since it holds up well when stored properly in separate containers.
