Honey Mustard Chicken Chopped Salad

(from castro15’s recipe box)

Categories: 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
  • 1/2 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


  1. Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.

  2. 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.

  3. 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!

  4. honey mustard vinaigrette

  5. 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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