Dear readers,
I love a good honey mustard dressing…it has to be one of my favorite salad dressings next to an oil based Cesar or oil based Greek dressing. But since I’ve been working on losing some of my baby weight, one of the things I’ve been trying to do is eat more salads to make sure I’m getting enough fiber, and just eating a cleaner diet where I can. Thankfully, since giving birth, I’ve had a little more energy to cook and plan ahead, and having Frankie on paternity leave with me has been super helpful so I can focus on feeding us while he watches the wee man. (I have also just put him in our Stokke high chair and brought him into the kitchen with me because I would like to engage him when he’s older in helping me make dinners in the future! I mean, how could I not?!)
But this salad is super easy and you can absolutely sub in shredded or chopped rotisserie chicken if you’re short on time (or sometimes, like me, just too tired to fry up a chicken breast), but the end result is a scrumptious salad that delivers on taste and textures! You can also add in shredded cheese or change up the veggies (maybe add green onions instead of red, add in garbanzo beans or an avocado, which I had wanted to do, but waited too long and the avocado had gone bad…). Chopped salads are pretty versatile and are an easy go to for quick meals on the fly!
Hoping you are safe and well!
— Cooking Maggie
On Honey Mustard Chopped Chicken Salad
Ingredients
for the dressing / marinade
- 1/3 cup honey
- 3 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1-2 tbsp apple cider vinegar
- 1 tsp garlic, minced
for the salad
- 2 chicken breasts, cut in half (so you have 4 thinner breasts)
- 1/4 cup cooked bacon, chopped
- Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large avocado, pitted and chopped
- 1/4 cup corn kernels
- 1/4 of a red onion, diced
Instruction
- Dressing/marinade: Whisk all dressing ingredients together to combine. Pour half the marinade into a large plastic baggie and add in the chicken breasts, making sure each piece is covered. Refrigerate the remaining dressing in a clean container.
- Chicken: Heat a non-stick pan or skillet over medium heat with about a teaspoon of oil and sear chicken breasts on each side until golden, crispy, and cooked through. (Grill in batches to prevent overcrowding the pan.) Once chicken is cooked, allow to rest for 10 minutes, then slice and set aside.
- Salad: Prepare salad with leaves, bacon, tomatoes, avocado slices, corn, onion, and chicken. Drizzle remaining dressing over the top (loosen up with water / oil if needed), and enjoy!
The Real Cooking Maggie 