Made with the juiciest and most tender honey mustard chicken, Roman vegetables, strawberries, avocado and corn. And the dressing is perfect!

It will be 63 degrees F in Chicago on Sunday! I know I couldn’t believe it either. I even see all the restaurants dusting off and preparing their outdoor meals for the hot weekend ahead.

And if you’ve all braved this Midwestern winter, I think it’s safe to say that we’re all putting our hats/gloves/Parkas in a storage container and never want to see it again until November/December.

I’m even going to turn on the grill this weekend to make the cilantro lime chicken and this honey mustard chicken.

I’m not sure what to do first. Probably this variation of honey mustard. Because Hello, we have greens!

We have crunchy Roman berries, fresh strawberries, velvety avocado slices and sweet and juicy corn kernels. Oh, and the salty, crunchy bacon bits. I can’t forget them.

My favorite part is that we can also use the dressing for the Marinade and finish 2 birds with one stone. Not to mention that the chicken thighs come out so stinky juicy and tender!

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here, but chicken thighs have more dark meat and a higher fat content, which results in a juicier and tastier chicken when thrown on the grill.

WHAT IF I DON’T HAVE A GRILL?

No barbecue, no problem. A cast iron grill pan or a large cast iron skillet work wonderfully here, especially during the winter months when it’s too cold to grill!

Instruction

  • In a medium bowl, whisk together Dijon, green onions, olive oil, honey and vinegar; season with salt and pepper to taste; reserve 1/3 of the mixture. Refrigerate the remaining 2/3 of the mixture until ready to serve.
    In a gallon-sized Ziploc bag or large bowl, combine the chicken and the reserved Dijon mixture. marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the chicken from the Marinade.
  • Preheat the grill over medium heat.

  • Brush the chicken with canola oil; season with salt and pepper to taste. Add the chicken to the grill and cook, turning occasionally, until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F, about 10 minutes.
  • Heat a large cast iron skillet over medium heat. Add the bacon and cook until golden brown and crispy, about 6 to 8 minutes. Drain off excess fat; transfer the bacon to a paper towel-lined plate.
  • To assemble the salad, place the romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado and corn. Pour the Dijon vinaigrette over the salad and mix gently to combine.
    Serve immediately.

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