Honey Mustard Chicken and Avocado Salad
The crunchy chicken and tangy mustard dressing come together in less than 30 minutes, perfect for a make ahead meal or a quick lunch.
Ingredients
Honey Mustard Glazed Chicken
- 1 lb boneless skinless chicken filets
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 lemon's worth of juice
- 3 tbs honey
- 2 tsp Dijon mustard
Salad Fixings
- 10 oz mixed greens
- 1 cup cherry or grape tomatoes, halved
- 1 avocado, sliced
Salad Dressing
- 2 tbs honey
- 1/2 lemon's worth of juice
- 1 tbs Dijon mustard
- 1/4 cup olive oil
- 1 clove garlic, minced
Instructions
- Heat the broiler on the oven and place the rack about 6 inches below it. Prepare a baking sheet by lining with foil.
- Season both sides of the chicken with the salt, pepper, garlic powder, and turmeric. Place it on the foiled baking sheet, then broil for 7 minutes. Flip and broil for 7 minutes more.
- Meanwhile, whisk together the lemon juice, honey and Dijon mustard. Remove the chicken from the oven and this mix on one side. Broil for 2 minutes, then flip and brush on the other side and broil for a final 2 minutes.
- Remove the chicken and set aside to let cool. When ready to use, chop it into strips or cubes.
- Toss together the salad fixings. In a separate container, whisk together the dressing ingredients. Pour dressing over salad and toss. Enjoy!
Notes
This dressing and salad combo makes for a wonderful base to jump off and experiment with. Try adding a tangy cheese like feta or a blue cheese, or some extra protein like bacon crumbles or hard boiled eggs. Even experimenting with the greens will be tasty. Make it yours.
