Grilled Chicken Salad

Grilled Chicken Salad Recipe

We feasted on Grilled Chicken Salad all summer long, but even with fall rolling around, we still can’t get enough. I love how the marinade and honey mustard dressing use pantry staples, and the salad ingredients can change depending on what’s in season or needs to be used in the fridge.

As you grill the chicken, throw on other veggies, or even fruits, to add to the salad. For instance, I loved making Grilled Chicken Salad with grilled peaches and corn.

Make Grilled Chicken Salad Any Way You Like!

Customize Grilled Chicken Salad recipe according to your own taste. Here are some ideas to add to the greens and honey mustard chicken breasts:

• tomatoes
• onion
• cucumbers
• blueberries
• feta
• nuts, such as pistachios, almonds, or walnuts
• avocado
• bacon
• hard boiled eggs
• peaches
• corn
• goat cheese

Tips / Tricks for Making Grilled Chicken Salad and Dressing:

• The easiest way to fully incorporate the honey mustard marinade / dressing ingredients is to pour everything in a lidded jar and shake vigorously. The oil and vinegar will emulsify without having to spend a lot of effort and time whisking.
• Grilled Chicken Salad can be prepared in stages ahead of time. The honey mustard marinade / dressing can be made up to a day in advance. Also, grill the chicken, corn, peaches, and cook the bacon and eggs earlier in the day. When ready to serve, just assemble the salads and pour on the honey mustard dressing.
• Be sure the grill grate is clean, hot, and oiled before grilling to prevent food from sticking. The easiest way to oil a grate is to dip a paper towel in vegetable oil and use long tongs to swipe the towel over grate.
• When grilling the chicken, you’ll know when it’s ready to be flipped when it releases easily from the grate. Try not to overly handle or flip to ensure crispy, charred grill marks with a moist interior. Always use a thermometer (pull at 160ºF) for consistent results.