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.
Servings: 4 main servings
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.