BLT Salad with Grilled Honey Mustard Chicken

BLT Salad with Grilled Honey Mustard Chicken

Summer is in full swing, and the last thing many of us want to do is heat up our kitchen. Easy, summer salads are go-to meals for our family, and they’re perfect for keeping things light and fresh. I recently made this BLT Salad with Grilled Honey Mustard Chicken for a quick weeknight dinner, and it was a huge hit. After all, who doesn’t love a BLT?

This salad is packed with protein, healthy fats, and fiber—a solid meal in my book! You’ll find that it’s quick, easy, and packed with nutrients, making it a perfect meal for those warm summer evenings.

Cheers to healthy eating,

Christina

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BLT Salad with Grilled Honey Mustard Chicken

Technically a BLAT salad with the avocado included – this is a great summer dish! The flavorful chicken and make ahead components of a BLT sandwich make a satisfying and delicious main course salad for dinner.

Prep Time30 minutes mins

Cook Time15 minutes mins

Marinade time30 minutes mins

Course: Main Course, Salad

Keyword: chicken, salad

Servings: 4 main servings

Author: Christina Shoup

Ingredients

Marinade

• ¼ cup whole grain mustard
• ¼ cup Dijon mustard
• 3 tbsp honey
• 3 tbsp extra virgin olive oil
• juice of half a lemon
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried Italian seasoning
• pinch of cayenne pepper optional
• 2 ½ lbs boneless skinless chicken thighs

Salad

• 6-8 cups salad greens – little gems and arugula are a good combo
• 1-2 avocados, diced
• 5 slices crisp bacon
• 2 cups cherry tomatoes, halved

Creamy Honey Mustard Dressing

• 2 tbsp Dijon mustard
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp Greek yogurt
• 1 clove garlic, minced
• ¼ tsp kosher salt
• pinch of cayenne pepper

Instructions

• In a medium bowl, add the ingredients for the marinade and whisk until combined. *Reserve ¼ cup in a small bowl to use for grilling.

  Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
• Add the ingredients for the dressing in a jar with a tight fitting lid. Shake until emulsified.
• When ready to cook the chicken, oil the grates and heat the grill over medium-high heat. Grill the chicken on both sides, brushing the reserved marinade on the second side after flipping. Remove the chicken and allow to rest on a cutting board for a few minutes, then slice.
• In a large bowl, combine the salad greens, avocado, bacon, and cherry tomatoes. Toss with enough dressing to coat, then divide among 4 plates. Top with sliced chicken.