Description
This Honey Mustard Chicken Salad combines tender, seasoned chicken, bacon, crisp veggies, creamy feta, and a sweet and tangy honey mustard dressing for the perfect salad thats far from boring. Quick to make, it’s perfect for an easy lunch or protein-filled snack!
Ingredients
Units
Scale
For the Chicken
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Salad
- 6 strips cooked bacon, chopped
- 10 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved (orange and red)
- 1 cup fresh corn kernels (can also use frozen and thawed)
- 1/4 cup thinly sliced red onion
- 2 avocados, sliced
- 2 tablespoons sliced chives
- 1/3 cup pumpkin seeds or chopped pistachios
- 4oz crumbled feta cheese
For the Dressing
- 1/4 cup dijon mustard
- 1/2 cup whole milk yogurt
- 1/4 cup apple cider vinegar
- 1/3 cup honey
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper to taste
Instructions
- Make the Dressing: Add all of the ingredients to a blender and blend until well combined and creamy.
- Make the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of dressing until lightly dressed. Top the salad with all of the veggies and toppings.
- Make the Chicken: Add the chicken breast to a large mixing bowl. Add the salt, pepper, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the sliced chicken and serve with additional dressing.
