This honey dijon grilled chicken salad is filling, easy to make and so satisfying. Fresh, light and healthy.
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Pin ItI just love hearty salads (and I feel so energized and satisfied after eating them). If you’re looking for more chicken salad recipes, you’ll also love these versions: Waldorf Chicken Salad, Caesar Chicken Pasta Salad
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How to Make Grilled Chicken Salad
- Make the Dressing & Prep Toppings. Whisk together honey, Dijon mustard, lemon juice, and oil. Season with salt and pepper. Boil eggs, then cool, peel, and slice. Cook bacon until crispy, then chop. Set everything aside.
- Cook the Chicken. Season chicken with salt, pepper, garlic powder, and onion powder. Grill or pan-cook for 5–6 minutes per side, until fully cooked. Let rest, then slice.
- Assemble the Salad. In a large bowl, layer romaine lettuce, cherry tomatoes, red onion, cucumber, avocado, sliced eggs, bacon, and grilled chicken. Drizzle with dressing and toss gently if desired.
(Related: Summer Fruit Salad)
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Make-Ahead and Storage Instructions
To Make-Ahead: Prepare the dressing, boil and slice the eggs, and cook the bacon. Grill and slice the chicken. Store each component separately in airtight containers. Keep lettuce and fresh veggies whole until ready to assemble.
To Store: Keep all components refrigerated separately for up to 3 days. Assemble the salad just before serving to keep it fresh and crisp.
P.S. If you’re as obsessed with grilled chicken as me, you’ll also want to try these super addictive chicken pineapple kabobs: https://nurturedhomes.com/chicken-pineapple-kabobs
Honey Dijon Grilled Chicken Salad
Ingredients
For the dressing:
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- ¼ cup avocado oil or light olive oil
- Salt and black pepper, to taste
For the salad:
- 1 pound boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp avocado oil, for grilling or pan-cooking
- 8 cups chopped romaine lettuce
- ¾ cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 medium cucumber, peeled and sliced
- 1 large avocado, thinly sliced
- 8 slices bacon
- 6 eggs
Instructions
- In a small bowl, whisk together the honey, Dijon mustard, lemon juice, and oil.
- Season with salt and pepper to taste, then set aside.
- Place the eggs in a pot and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes.
- Transfer to an ice bath, peel once cool, and slice.
- In a pan, cook the bacon slices over medium heat until crispy.
- Transfer to a paper towel-lined plate to drain excess grease, then chop or leave whole.
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, and onion powder.
- Heat 1 tablespoon of oil in a grill pan or skillet over medium-high heat.
- Cook the chicken for about 5–6 minutes per side, or until fully cooked through (internal temperature 165°F).
- Remove from the pan and let rest for a few minutes, then slice thinly.
- In a large salad bowl or on a serving platter, layer the chopped romaine lettuce.
- Top with cherry tomatoes, red onion, cucumber, avocado, hard-boiled eggs, crispy bacon, and sliced grilled chicken.
- Drizzle with the prepared honey Dijon dressing, or serve the dressing on the side.
- Toss gently, if desired, before serving.
- Storing:
- Store all components separately if prepping ahead.
- Assembled salad is best served fresh.
- Dressing can be stored in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
