Ingredients
Scale
- 1/3 cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons smooth dijon mustard
- 2 tablespoons olive oil
- 1–2 tablespoons apple cider vinegar (optional)
- 1 teaspoon minced garlic
- A pinch of salt
- 4 boneless, skinless chicken thighs (or breasts)
- 4 cups romaine lettuce leaves
- 1 cup grape tomatoes (halved)
- 1 large avocado (sliced)
- 1/4 cup corn kernels
- 1/4 red onion (thinly sliced)
Instructions
- In a mixing bowl, whisk together honey, whole grain mustard, dijon mustard, olive oil, apple cider vinegar (optional), minced garlic, and salt. Set aside.
- Heat a skillet over medium heat and cook seasoned chicken thighs for about 6-7 minutes on each side until fully cooked. Let rest before slicing.
- In a large bowl, combine romaine lettuce with sliced chicken, halved grape tomatoes, avocado slices, corn kernels, and red onion.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately or refrigerate for later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 484
- Sugar: 24g
- Sodium: 330mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 90mg