Honey Mustard Chicken and Avocado Salad 

Prep Time: 10 minutes | Cook Time: 20 minutes



  • 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


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!


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.