Name: Grilled Honey Dijon Chicken Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb boneless, skinless chicken breast; 1 teaspoon Kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup SideDish Honey Dijon; Avocado oil (for grill grates); 2 ears of corn; 1 tablespoon avocado oil; 4 cups roughly chopped romaine lettuce; 5 strips bacon, cooked and chopped; 1 cup cherry tomatoes, halved; ⅓ cup cucumbers, thinly sliced; ¼ cup red onion, peeled and thinly sliced; 2 small avocados, halved, peeled, and sliced; SideDish Honey Dijon, to taste

Grilled Honey Dijon Chicken Salad

Rated 5.0 stars by 1 users

Author

Alex Snodgrass

Servings

Cook Time

40 minutes

Gluten-Free

Dairy-Free

Image of Grilled Honey Dijon Chicken Salad

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breast
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ cup SideDish Honey Dijon
Avocado oil (for grill grates)

For the Corn:

2 ears of corn
1 tablespoon avocado oil

For the Salad:

4 cups roughly chopped romaine lettuce
5 strips bacon, cooked and chopped
1 cup cherry tomatoes, halved
⅓ cup cucumbers, thinly sliced
¼ cup red onion, peeled and thinly sliced
2 small avocados, halved, peeled, and sliced
SideDish Honey Dijon, to taste

Method

Marinate the Chicken:

Place your chicken breasts in a medium-sized bowl and season with the salt and pepper. Pour ¼ cup of SideDish Honey Dijon over the chicken and gently toss to coat. Set aside to marinate for about 15 minutes at room temperature while you preheat the grill (or grill pan).

Prep the Corn:

Place ears of corn on top of a sheet of foil and brush with the avocado oil until coated evenly. Wrap the corn in the foil.

Grill the Chicken and Corn:

Heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.)
Add the foil-wrapped corn and the chicken to the grill. Grill the chicken for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F. Cook until corn is tender, about 10 to 12 minutes, rotating the corn every 3 minutes. Remove the chicken from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips. When cool enough to handle, remove the foil from the corn and cut the corn off of the cobb.

Assemble the Salad:

Fill a large serving bowl with chopped romaine lettuce. Add the cooked bacon pieces, cherry tomatoes, corn, cucumber slices, and onion slices. Drizzle with desired amount of SideDish Honey Dijon and toss gently to coat.
To serve, divide the salads among 4 bowls. Top with the sliced chicken and avocado and finish with one more drizzle of SideDish Honey Dijon. Serve and enjoy!