Ingredients
Scale
- 1/3 cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons smooth dijon mustard
- 2 tablespoons olive oil
- 1–2 tablespoons apple cider vinegar (or white vinegar, optional for balance)
- 1 teaspoon minced garlic
- A pinch of salt for seasoning
- 4 boneless, skinless chicken thighs (or breasts)
- 4 cups of cleaned romaine lettuce leaves
- 1 cup grape tomatoes (or cherry, halved)
- 1 large avocado (pitted and sliced)
- 1/4 cup corn kernels
- 1/4 red onion (thinly sliced)
Instructions
- In a mixing bowl, whisk together honey, whole grain mustard, smooth dijon mustard, olive oil, apple cider vinegar, minced garlic, and salt until smooth.
- Heat a skillet over medium heat. Season chicken thighs with salt and pepper. Cook for 6–7 minutes on each side until the internal temperature reaches 165°F (75°C). Let rest before chopping.
- In a large bowl, place romaine leaves and top with chopped chicken, grape tomatoes, avocado slices, corn kernels, and red onion.
- Drizzle the honey mustard dressing over the salad and toss gently to coat.
- Serve immediately or chill in the refrigerator for later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 120mg
Keywords: For extra flavor, marinate the chicken in the dressing before cooking. Customize by adding nuts or seeds for added crunch.