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Honey Mustard Chopped Salad

Prep Time10 mins
Cook Time12 mins
Marinating time:1 hr
Total Time1 hr 22 mins
Servings: 4 salads


For the marinade/dressing:

  • cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic minced
  • ¼ teaspoon salt

For the salad:

  • 2 tablespoons olive oil
  • 4 raw chicken breasts
  • 8 ounces bacon cooked and diced
  • 6 cups chopped Romaine lettuce
  • cup cherry tomatoes halved
  • 2 avocados diced
  • ½ cup diced red onion
  • 1/4 teaspoon ground black pepper


Marinate the chicken:

  • Mix all the marinade ingredients together in a shallow dish. Pour half of the marinade into a separate bowl. Set aside. Add chicken breasts to the shallow dish and coat them in the marinade. Cover and place in the fridge for 1-2 hours.

Make the salad:

  • Once the chicken is marinated, add olive oil to a skillet and heat over medium heat. Remove the chicken from the marinade and add a pinch of salt and pepper on both sides of each breasts. Add to hot skillet and cook for 6 minutes and then flip. Cook until chicken temperature reaches 165 degrees. Remove from heat and let rest.
  • Split lettuce among 4 large plates. Top each salad with 1/4 of the bacon, tomatoes, onion, and avocado. Cut each chicken breast into slices. Add one breast to each salad.
  • Take remaining marinade and add two tablespoons of water. Add a pinch of ground black pepper. Whisk together. Pour dressing over each salad. Serve immediately.


Recipe adapted from Cafe Delites