Honey Mustard Chicken Salad



4 servings

25 mins


– 1/4 cup honey – 2 tbsp whole grain mustard – 2 tbsp Dijon mustard – 3 tbsp olive or grape seed oil – 2 tbsp Apple Cider vinegar – 1/4 tsp garlic powder or 1 clove minced garlic – 1/4 tsp salt – 1/4 tsp dried oregano — optional Other: – 4 skinless boneless chicken breasts — 4-6 oz each Salad: – 4 cups chopped lettuce — Romaine, mixed greens or iceberg – 1 cup cherry tomatoes – 2 tbsp red onion or shallot — chopped – 1/2 cup Corn – 6 strips cooked Bacon

1. In a bowl whisk the marinade ingredients. Use 1/2 of the marinade to marinade the chicken for up to 4 hours or at least 15 minutes. Grill chicken (or cook on the stove top in a pan) until golden and cooked through for 6-7 minutes per side for an internal temperature of 165 F. Alternatively cook in a skillet on the stove top.

2. Let the chicken breast rest for 5 minutes, then slice.

3.  In a bowl combine the mixed greens, cherry tomatoes, cucumbers, onions, corn and bacon. Top with the chicken.

4.  Pour the marinade on top.

5.  Serve.

Honey Mustard Chicken Salad - made with honey mustard marinated chicken breast, mixed greens, cucumbers, tomatoes, corn, onions, bacon and honey mustard salad dressing. 


Simple, Low-Carb and Keto recipes