Description
A flavorful and tangy mustard chicken salad featuring broiled honey-Dijon chicken thighs served over crisp romaine lettuce with bacon, blue cheese, avocado, and fresh cherry tomatoes, all tossed in a zesty apple cider vinaigrette. This quick and easy recipe makes a perfect light lunch or dinner with balanced protein and vibrant textures.
Ingredients
Dressing and Marinade
- ⅓ cup honey
- ¼ cup Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1½ teaspoons salt
- 1 teaspoon pepper
- ¼ cup apple cider vinegar
Chicken
- 4 boneless, skinless chicken thighs
Salad
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, pitted and sliced
- ½ cup red onion, sliced
- 4 slices bacon, cooked and crumbled
- ½ cup blue cheese, crumbled
Instructions
- Prepare Oven and Chicken: Line a baking sheet with aluminum foil and position your oven rack approximately 8 inches from the heating element. Preheat the oven broiler to 400°F.
- Broil Chicken Thighs: Place the chicken thighs on the prepared baking sheet. Broil the chicken for 7 minutes per side until the internal temperature reaches 165°F, ensuring they cook through evenly.
- Make Dressing and Glaze Chicken: While chicken is broiling, whisk together honey, Dijon mustard, olive oil, garlic, salt, and pepper. Set half aside for the salad dressing. Use a brush to glaze one side of the chicken with the other half of the mixture, then broil for 1 minute. Flip the chicken, brush the other side, and broil for another minute.
- Slice Chicken: Once cool enough to handle, slice the broiled chicken thighs into thin strips for the salad.
- Finish the Dressing: Whisk the reserved half of the honey-Dijon mixture together with the apple cider vinegar to create a tangy dressing.
- Assemble the Salad: In a large bowl, combine the romaine lettuce, cherry tomatoes, avocado slices, sliced red onions, crumbled bacon, blue cheese, and chicken strips. Drizzle the dressing over the salad and toss gently to combine all flavors.
- Serve and Enjoy: Plate the salad and serve immediately to enjoy the perfect balance of smoky, sweet, and tangy flavors.
Notes
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Broiling times may vary depending on your oven; keep an eye to prevent burning.
- Use ripe but firm avocado to maintain texture in the salad.
- For a lower sodium option, reduce the added salt and use low-sodium bacon.
- This salad is best served fresh to keep lettuce crisp and avocado from browning.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
