Honey Mustard Chicken Chopped Salad.
I’m here to rescue you.
From the vat of cheese dip and guac that you might have eaten last night during the game. With a colorful, crunchy, chopped salad that will totally make your Monday! If you need a little help loathing yourself less this morning, I’m your gal.
Let’s get to it.
This is SO my new favorite chicken recipe. It’s not completely new – I took that sweet and spicy honey broiled chicken that we love and made a honey mustard glaze to brush on instead – and then threw it together with a bunch of vegetables and cheese and a quick honey mustard vinaigrette.
For me, that vinaigrette is key. I don’t love the thick and sticky honey mustard dressings, in fact, I’ve been weird about dressings since I was a kid and you know that my go to is always a mix of oil and vinegar. But I LOVE the flavor of honey mustard, so I wanted to combine the two into a honey mustard-like vinaigrette.
My salad is way too high maintenance, always.
Speaking of high maintence salads, whyyyy do they taste so much when chopped? It has to be because you get a bite of everything in each forkful. Right? I’ve only had one bad chopped salad in my life and it was on a holiday (worst time to eat out ever) when it seemed like an entire bag of raw carrots accidentally on purpose jumped into the bowl. Horrific!
No carrots here today. No way.
ALSO. No celery. Always and forever. Surefire way to ruin a salad? CELERY. Stop it right now.
The things that made this chopped salad perfection:
The chicken! Chopped into cubes, of course. It’s sort of crunchy on the outside. Charred, if you will.
Chopped cherry tomatoes.
Sliced green onions.
Tons of blue cheese. All crumbly and creamy.
Oh oh and butter lettuce! The best of the lettuces. Buttery, for sure.
I also find that I eat a TON more salad if it’s in a big mixing bowl like this. Chopped + mixing bowl + tossing incessantly like a psycho make for the best flavor and texture and perfect bite every time. Take it from me.
Honey Mustard Chicken Chopped Salad
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons dijon mustard
- 8 cups butter lettuce, chopped
- 3 radishes, diced
- 1 cup cherry tomatoes, chopped
- 1 avocado, chopped
- ½ red onion, chopped
- 2 ounces blue cheese, crumbled
- a sprinkle of green onions
honey mustard vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and mustard. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Cut it into 1-inch cubes/pieces.
Assemble the salad by combining the lettuce with a pinch of salt and pepper, tomatoes, radishes, onion, blue cheese, green onions and chicken. Drizzle with the dressing, toss and serve!
honey mustard vinaigrette
In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.
Okay! Back to your regularly scheduled chips and guac.