Description
This Honey Mustard Chicken Chopped Salad is a vibrant and satisfying dish combining tender broiled chicken thighs glazed with a sweet and tangy honey mustard sauce, fresh butter lettuce, crisp radishes, juicy cherry tomatoes, creamy avocado, sharp red onions, and crumbly blue cheese. Tossed with a homemade honey mustard vinaigrette, this salad offers a perfect balance of flavors and textures, making it an ideal meal for lunch or dinner.
Ingredients
Scale
Chicken and Glaze
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
Salad
- 8 cups butter lettuce, chopped
- 3 radishes, diced
- 1 cup cherry tomatoes, chopped
- 1 avocado, chopped
- ½ red onion, chopped
- 2 ounces blue cheese, crumbled
- Sprinkle of green onions
Honey Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the broiler: Heat the broiler on your oven to high and position an oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil for easy cleanup.
- Season and broil the chicken: Season the chicken thighs on both sides evenly with salt, pepper, and smoked paprika. Place the chicken on the prepared baking sheet and broil for 7 minutes. Flip the chicken and broil for another 7 minutes.
- Glaze the chicken: While the chicken is broiling, whisk together the honey, apple cider vinegar, and Dijon mustard. Brush this honey mustard glaze over the chicken, then broil for 2 more minutes. Flip the chicken again, brush on more glaze, and broil 2 additional minutes more for a sticky, caramelized finish.
- Prepare the chicken for salad: Remove the chicken from the oven and let it cool slightly. Cut into 1-inch cubes or bite-sized pieces for the salad.
- Make the honey mustard vinaigrette: In a bowl, whisk together apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. While whisking vigorously, slowly drizzle in the extra virgin olive oil to emulsify the dressing. This vinaigrette can be stored in a sealed container in the refrigerator for up to one week.
- Assemble the salad: In a large bowl, combine chopped butter lettuce, a pinch of salt and pepper, diced radishes, chopped cherry tomatoes, chopped avocado, chopped red onion, crumbled blue cheese, chopped green onions, and the cubed chicken. Drizzle the honey mustard vinaigrette over the salad. Toss everything gently to coat evenly and serve immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or the vinaigrette.
- Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (74°C).
- Use fresh and ripe avocado to enhance creaminess in the salad.
- The vinaigrette can be made in advance and stored in the fridge; just shake or whisk before using.
- Feel free to substitute blue cheese with feta or goat cheese if desired.
- This salad can be served warm or chilled based on preference.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Broiling, assembling
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving
- Calories: 430 kcal
- Sugar: 15 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Honey mustard chicken salad, chopped salad, chicken thighs, honey mustard vinaigrette, healthy salad, broiled chicken salad
