Grilled Chicken Salad with Avocado and Honey Mustard Dressing
This main-course salad combines juicy grilled chicken with crisp lettuce, tomatoes, cucumber, sweet corn and creamy avocado. A quick lemon, honey and Dijon dressing ties everything together. It is a light lunch or dinner and works well for meal prep if you keep the dressing separate.
Preparation Steps
Heat a grill or grill pan to medium-high. Rub the chicken with the olive oil and season both sides with salt and pepper.
Grill the chicken for 5 to 7 minutes per side, until nicely marked and the thickest part reaches 165°F (74°C). Let it rest for 5 minutes, then dice it into bite-size pieces.
While the chicken rests, whisk the dressing ingredients together in a small bowl or shake them in a jar until creamy.
Put the lettuce, tomatoes, cucumber, red onion, corn, avocado and herbs in a large salad bowl.
Top with the chicken, drizzle with the dressing and toss gently so the avocado doesn't break up. Serve right away.
Tips & Variations
- Pound thick chicken breasts to an even 3/4 inch (2 cm) so they cook through without drying out.
- Add crumbled feta, toasted nuts, croutons, boiled eggs or chickpeas to make it heartier.
- For meal prep, store the salad and dressing separately in the fridge for up to 3 days and add the avocado just before eating.
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