Description
A hearty, vibrant salad made with juicy grilled chicken, crisp romaine, fresh veggies, and a sweet and tangy homemade honey mustard dressing. Perfect for lunch or dinner.
Ingredients
Scale
- 1 pound chicken thighs (boneless, skinless)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (sliced)
- 1/4 cup red onion (thinly sliced)
- 2 hard-boiled eggs (sliced)
- 1 avocado (sliced)
- Salt and pepper to taste
Instructions
- In a mixing bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, garlic, salt, and pepper. Set aside a few tablespoons for drizzling later.
- Add chicken thighs to the remaining marinade and refrigerate for 30 minutes.
- Heat a grill pan or skillet over medium-high heat and lightly oil it. Cook the marinated chicken for 5–6 minutes on each side until fully cooked. Let rest before slicing.
- On a large platter, arrange chopped romaine lettuce, cherry tomatoes, cucumber, red onion, avocado, egg slices, and sliced grilled chicken.
- Drizzle with reserved honey mustard dressing and season with extra salt and pepper if desired.
- Serve immediately or keep components separate for meal prep.
Notes
- Use ripe avocado and slice just before serving to avoid browning.
- Store extra dressing in a jar for up to 5 days.
- Marinate chicken ahead of time to save prep time.