A honey mustard chicken salad full of color and flavor! An Easy way to prepare dinner in no time. THe honey mustard mix serves both as marinade and salad dressing.
I realized though that I have only one salad recipe that has chicken in it on the blog so far. How can that even be? I know you guys love salads and chicken. How did I not create like a million recipes like this already before? Anyway, here I come with a new favorite for you: Honey Mustard Chicken Salad. (Recipe adapted from Cafe Delites)
The best part: 15 minutes flat from heating your pan to digging into your salad! *applause*
Honey Mustard Chicken Salad with Avocado
The Honey Mustard Chicken Salad tastes ESPECIALLY awesome because of the avocado in it. It makes gives it the necessary creaminess. Avocado is the most amazing food in the world if you ask me. I wish I could add it to just about ANY recipe. There is one downside to avocados. They are ripe for like 5 minutes. Ok, maybe not 5 minutes but “not very long”.
How to keep avocado fresh
I’ve been able to keep them tasty and edible once cut for a couple of days by immediately putting into an airtight container and placing in the fridge. I know there are tips about putting lime, lemon, water and whatnot on top but honestly I feel nothing at all works the best. The most important is to avoid oxidation by sealing in an airtight container. The best in my opinion are the glass containers that have a rubber band built into the lid.* OR these silicone rubber thingies * you can put on an individual avocado half.
Now, you obviously only need this if you have half an avocado left. I recommend to always use the whole avocado right away and to cut into your salad max 30 minutes before eating. If you plan on making this honey mustard chicken salad with avocado as meal prep to take to work I recommend to take the ingredients with you separated. Lettuce, tomato and onion washed and sliced in one big container. Chicken in a separate small container. Dressing in a separate container. And avocado as a whole, unpeeled, unpitted and without having cut into it. Add the avocado and dressing at the very end, just before eating.
*the links above are affiliate links and I earn a couple cents commission if you buy them through the link. All earnings go towards buying coffee and keep my brain running to create more blog posts for you :P
Honey Mustard Chicken Salad Dressing
Use the dressing for the salad as marinade for the chicken. Smart, eh? If you plan on serving the chicken on the side instead of mixed into the salad I recommend salting the chicken breasts on top of marinating. If you mix them into the salad like I did that won’t be necessary because you’re adding more dressing to it later.
The dressing is super super easy. Only 4 ingredients: honey, mustard, balsamic vinegar, avocado oil. I like to prepare the thicker marinade version first, add half of it to the chicken, then add more oil to the remaining dressing later to liquify and drizzle over the finished salad.
Honey Mustard Chicken Salad Video
Honey Mustard Chicken Salad
- 2 boneless skinless chicken breasts preferably not fridge cold but rather 20-30 minutes out of fridge before using.
- 1 large head of romaine
- 1 cup cherry or grape tomatoes
- 1/2 red onion
- 1/2 cup bocconcini
- 1 ripe avocado
- 2 Tbsp honey
- 2 Tbsp dijon mustard
- 2 Tbsp balsamic vinegar
- 4 Tbsp avocado oil (or other flavorless oil)
- Heat a pan over medium (important!) heat until really hot.
- Add honey, mustard, balsamic vinegar and 2 of the 4 Tbsp avocado oil to a small bowl and whisk or easier add to a mason jar, close the lid and shake until well combined. Add half of the dressing to a big bowl with the chicken breasts and mix well to cover the chicken breasts.
- Add chicken breasts to hot pan and drizzle with marinade that was left in the big bowl in which you seasoned the chicken with the marinade (NOT the other half in the mason jar or small bowl!).
- Cook chicken for approx 6 minutes per side or until done. Keep an eye on it and reduce heat if necessary to avoid from burning.
- While chicken breasts are cooking: wash, dry and slice romaine lettuce. Wash and half tomatoes. Peel and slice onion. Peel, pit and slice avocado. Drain bocconcini.
- Add all ingredients to a big salad bowl, add 2 Tbsp avocado oil to the leftover marinade that's in the mason jar or small bowl and whisk/shake until well combined and drizzle over salad. Mix well and serve immediately.