Prepare the Honey Mustard Dressing, using Country Dijon mustard, instead of regular dijon mustard, per the recipe. I change out the mustard for this recipe, to include a more grainy mustard, as it really adds great flavor to the chicken and salad.
Add the chicken to a food storage bag and pour in ⅓ cup of the honey mustard dressing, reserving the rest for the salad.
Seal up the bag and marinate in the fridge for 4-6 hours.
Preheat your outdoor grill or grill pan, then once ready, grill the chicken until it reaches at least 165°F. Then remove from the grill and allow it to rest while you make the salad.
Wash, dry and chop the romaine lettuce, then place it on a platter. I love to use my salad spinner to make it easier.
Slice the tomatoes in half and the cucumbers into half moons.
Place them in groups on top of the lettuce, along with the crumbed bacon.
Once the chicken has cooled enough to handle, slice it and place it over the lettuce, along with the sliced red onion, also in groups.
Slice the avocado and place it and the crumbled gorgonzola in the remaining empty spaces over the lettuce.
Pour the reserved honey mustard dressing over the top and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Course Salad
Cuisine American
Calories 448kcal
Nutrition Facts
Honey Mustard Chicken Salad
Amount per Serving
Calories
448
% Daily Value*
Fat
30
g
46
%
Saturated Fat
7
g
44
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.