Honey Mustard Chicken Chopped Salad
Ingredients
- 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
Instructions
- 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.
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