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This colorful honey mustard chicken salad turns simple components into a vibrant, tasty dish that works great for hot summer afternoons or anytime you want something filling but light. The sweet-tangy dressing works double duty as a marinade, giving you the juiciest chicken thighs you'll ever bite into.
I whipped up this salad for a summer party when I needed something that wouldn't wilt sitting on the table. Everyone kept asking me how I made the strawberry-chicken combo taste so good, and now it's my go-to when I need a no-fuss meal that still wows.
What You'll Need
- Whole grain Dijon mustard: gives that zingy base with little texture bits
- Green onions: bring a gentle oniony taste that doesn't take over
- Extra virgin olive oil: adds smoothness and helps mix everything together
- Honey: cuts the tang with natural sweetness try to grab local honey if you can
- White balsamic vinegar: adds zip without changing the dressing color
- Chicken thighs: stay juicy after grilling free-range tastes way better
- Bacon: throws in that smoky crunch against the fresh stuff
- Romaine lettuce: makes a crunchy foundation go for hearts for extra sweetness
- Strawberries: add unexpected sweetness pick fully red ones with no white tops
- Avocado: brings that buttery softness look for ones slightly soft when pressed
- Corn kernels: add sweet little pops freshly roasted makes this so much better
How To Make It
- Mix Your Dressing:
- Stir Dijon mustard, sliced green onions, olive oil, honey, and white balsamic vinegar together in a bowl until smooth. Add plenty of salt and fresh black pepper. The mix should pour easily but stick to your spoon. Set aside one-third for the chicken and put the rest in the fridge for your salad later.
- Soak The Chicken:
- Throw chicken thighs in a ziplock or shallow container and pour your reserved dressing mix over them. Rub it in good so every bit gets covered. Stick it in the fridge for at least 2 hours, but 4-6 is way better for flavor. Flip them now and then if using a bag. Remember, more time means tastier chicken.
- Cook Your Chicken:
- Get your grill going to medium heat, around 375°F. Take out the chicken and throw away the used marinade. Lightly pat the chicken dry with paper towels, then brush with canola oil so it won't stick. Add a little more salt and pepper on both sides. Grill about 5-6 minutes per side, only flipping once for nice grill marks. Cook until it hits 165°F inside at the thickest part. Let it sit for 5 minutes before cutting so the juices stay in.
- Fry The Bacon:
- While your chicken rests, heat up a cast iron pan over medium-high until it's hot but not smoking. Toss in your diced bacon and cook for 6-8 minutes, stirring every so often for even browning. You want it golden and crispy. Move it to a paper towel-lined plate to drain and cool a bit before adding to your salad.
- Put It All Together:
- Dump your chopped romaine in a big serving bowl. Slice the chicken across the grain for extra tenderness. Arrange your chicken slices, crispy bacon bits, cut strawberries, sliced avocado, and corn in sections on top of the lettuce for a pretty look. Just before you're ready to eat, pour your chilled dressing over everything and give it a light toss to mix it all up.
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The honey mustard dressing really makes this dish special. After lots of testing, I found letting it sit for at least 30 minutes before using lets all the flavors blend together perfectly. My family now asks me to make extra dressing to keep in the fridge for everyday salads and as a dip for veggies.
Prep Ahead Ideas
You can totally get a jump on making this salad. Marinate your chicken overnight, cook it in the morning, and throw everything together right before dinner. The dressing actually gets better after hanging out in the fridge for 24 hours as all the flavors get to know each other. If you're planning ahead, just keep all the parts separate and mix them just before eating to keep everything nice and crisp.
Switch It Up By Season
Strawberries work great in this recipe, but you can swap them out depending on what's fresh. Try peaches or nectarines in late summer, crunchy apples or pears in fall, and maybe mandarins or pomegranate seeds in winter. The honey mustard dressing goes with pretty much any fruit, so you can enjoy this year-round and it'll never feel boring.
How To Serve It
This salad works as a meal by itself, but for a heartier dinner, add some crusty bread or garlic knots to soak up that yummy dressing. When you've got company over, try laying out all the ingredients in sections on a big platter without mixing them first. It looks super impressive, and guests can add their own dressing. A cold glass of rosé or Sauvignon Blanc goes really well with these sweet-tangy flavors.
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Recipe FAQs
- → Can I use chicken breasts instead of thighs?
You can totally swap in chicken breasts. Just remember they cook quicker and might get dry, so aim for about 6-8 minutes total cooking time or until they hit 165°F inside. It helps to flatten them to the same thickness so they cook evenly.
- → How long can I store the honey mustard dressing?
The dressing stays good in the fridge for up to 5 days if you keep it in a sealed container. Don't forget to give it a good mix before you use it since the stuff inside tends to separate while sitting.
- → Can I prepare components of this salad ahead of time?
You bet! You can soak the chicken up to 6 hours early and cook both the meat and bacon beforehand. Just store everything separately in your fridge. You can make the dressing 1-2 days ahead too. Put it all together right when you want to eat so everything stays nice and fresh.
- → What can I substitute for strawberries when they're not in season?
When you can't find good strawberries, try using sliced apples, pears, little orange segments, or even dried cranberries. Each gives a different kind of sweetness that works well with all the savory stuff in the salad.
- → Is there a vegetarian alternative to this salad?
For a meat-free version, swap out the chicken and bacon for plant stuff like grilled tofu, tempeh, or chickpeas. Soak the tofu in the same honey mustard mix to get similar flavors. You might want to throw in more avocado or some nuts for extra protein and crunch.
- → What's the best way to grill the chicken if I don't have an outdoor grill?
No outdoor grill? No problem. Cook your chicken in a grill pan, regular skillet, or under the broiler. On the stove, cook about 5-6 minutes on each side until it reaches 165°F inside. For broiling, put the chicken on a lined baking sheet about 6 inches from the heat and flip after 5-7 minutes on each side.