Juicy Honey Mustard Chicken Salad

This honey mustard chicken salad transforms ordinary ingredients into a colorful, flavor-packed meal that's perfect for warm summer days or whenever you're craving something hearty yet refreshing. The tangy-sweet dressing doubles as a marinade for the most tender chicken thighs you'll ever taste.

I first made this salad for a backyard gathering when I wanted something that could sit out without wilting. The combination of juicy strawberries with savory chicken had everyone asking for the recipe, and it's been my go-to impressive yet effortless dinner ever since.

Ingredients

• Whole grain Dijon mustard: creates the perfect tangy base with delightful texture
• Green onions: add a mild allium flavor that complements without overpowering
• Extra virgin olive oil: provides richness and helps the dressing emulsify properly
• Honey: balances the acidity with natural sweetness look for local raw honey if possible
• White balsamic vinegar: offers brightness without discoloring the dressing
• Chicken thighs: remain moist and flavorful even after grilling use free-range for best flavor
• Bacon: adds smoky crispness that contrasts with the fresh ingredients
• Romaine lettuce: provides the perfect crunchy base choose hearts for extra sweetness
• Strawberries: bring surprising sweetness select bright red berries with no white shoulders
• Avocado: contributes creamy richness look for ones that yield slightly to gentle pressure
• Corn kernels: add sweet pops of texture freshly roasted corn elevates this dish tremendously

Step-by-Step Instructions

Prepare the Dressing:

Whisk together Dijon mustard, sliced green onions, olive oil, honey, and white balsamic vinegar in a medium bowl until completely incorporated. Season generously with salt and freshly ground black pepper. The dressing should have a pourable consistency but still cling to the back of a spoon. Reserve one-third of this mixture for the marinade and refrigerate the remaining two-thirds for dressing the final salad.

Marinate the Chicken:

Place chicken thighs in a large ziplock bag or shallow dish and pour the reserved dressing mixture over them. Ensure each piece is well coated by massaging the marinade into the meat. Refrigerate for at least 2 hours but preferably 4-6 hours to allow the flavors to fully penetrate the chicken. Turn occasionally if using a bag to ensure even marination. The longer it marinates, the more flavorful your chicken will be.

Grill the Chicken:

Preheat your grill to medium heat around 375°F. Remove chicken from marinade and discard the used liquid. Pat chicken pieces lightly with paper towels to remove excess moisture, then brush with canola oil to prevent sticking. Season both sides with additional salt and pepper. Place on the grill and cook for approximately 5-6 minutes per side, turning only once to develop good grill marks. Cook until the internal temperature reaches 165°F at the thickest part. Let the meat rest for 5 minutes before slicing to retain juices.

Cook the Bacon:

While the chicken rests, heat a cast iron skillet over medium-high heat until hot but not smoking. Add diced bacon and cook for 6-8 minutes, stirring occasionally to ensure even browning. The bacon should become deeply golden and crispy. Transfer to a paper towel-lined plate to drain excess fat and cool slightly before adding to the salad.

Assemble the Salad:

Place chopped romaine in a large serving bowl. Slice the rested chicken into strips across the grain for maximum tenderness. Arrange the chicken, crispy bacon, quartered strawberries, sliced avocado, and corn kernels over the lettuce in sections for visual appeal. Just before serving, drizzle the refrigerated dressing over everything and gently toss to combine all ingredients.

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The honey mustard dressing is the true star of this recipe. I discovered through countless iterations that allowing the dressing to rest for at least 30 minutes before serving lets the flavors meld beautifully. My family now requests a double batch of this dressing to keep in the refrigerator for everyday salads and as a dipping sauce for vegetables.

Make-Ahead Options

This salad is perfect for planning ahead. You can marinate the chicken overnight, cook it the next morning, and assemble everything just before dinner. The dressing actually improves after sitting in the refrigerator for 24 hours as the flavors have time to develop and meld together. If preparing ahead, keep all components separate and combine just before serving to maintain optimal texture.

Seasonal Adaptations

While this recipe shines with strawberries, you can easily swap them based on seasonal availability. In late summer, try peaches or nectarines; in fall, crisp apples or pears work beautifully. Winter variations might include mandarin segments or pomegranate arils. The versatility of the honey mustard dressing complements virtually any fruit, making this a year-round favorite that never feels repetitive.

Serving Suggestions

This salad makes a complete meal on its own, but for a more substantial dinner, serve it alongside crusty artisan bread or garlic knots to soak up the delicious dressing. For entertaining, present the salad undressed on a large platter with components arranged in sections for a stunning visual impact. Allow guests to add dressing individually. A chilled rosé or crisp Sauvignon Blanc pairs wonderfully with the tangy-sweet flavors.

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Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Keep in mind that chicken breasts cook faster and can dry out more easily, so reduce the grilling time to about 6-8 minutes total or until the internal temperature reaches 165°F. You might want to pound them to even thickness first for more consistent cooking.

→ How long can I store the honey mustard dressing?

The honey mustard dressing can be stored in an airtight container in the refrigerator for up to 5 days. Give it a good shake or stir before using as the ingredients may separate when sitting.

→ Can I prepare components of this salad ahead of time?

Absolutely! You can marinate the chicken up to 6 hours ahead, and cook it and the bacon in advance. Store cooked components separately in the refrigerator. The dressing can also be made 1-2 days ahead. Just assemble everything right before serving to maintain the fresh textures.

→ What can I substitute for strawberries when they're not in season?

When strawberries aren't in season, you can substitute other fruits like sliced apples, pears, mandarin oranges, or dried cranberries. Each will provide a different but complementary sweet note to balance the savory elements in the salad.

→ Is there a vegetarian alternative to this salad?

For a vegetarian version, replace the chicken and bacon with plant-based proteins like grilled tofu, tempeh, or chickpeas. Marinate the tofu in the same honey mustard mixture for similar flavor notes. You could also add extra avocado or nuts for additional protein and texture.

→ What's the best way to grill the chicken if I don't have an outdoor grill?

If you don't have an outdoor grill, you can cook the chicken on a grill pan, in a cast iron skillet, or under the broiler. For stovetop methods, cook for about 5-6 minutes per side until the internal temperature reaches 165°F. Under the broiler, place the chicken on a lined baking sheet about 6 inches from the heat source and cook for 5-7 minutes per side.