Description

A vibrant, protein-rich salad combining grilled chicken, fresh romaine, avocado, and cherry tomatoes, tossed in a sweet-tangy honey mustard dressing. This make-ahead meal is perfect for any occasion.

Ingredients

Scale

1.5 lbs skinless, boneless chicken thighs
⅓ cup mayonnaise
2 tablespoons honey
1 tablespoon yellow mustard
1 tablespoon Dijon mustard
1 tablespoon olive oil
½ tablespoon apple cider vinegar
Kosher salt to taste
Freshly ground black pepper
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 ripe avocado, sliced
½ cup shredded turkey ham
Optional: ¼ cup sliced almonds or croutons

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Instructions

Whisk mayonnaise, honey, yellow mustard, Dijon mustard, olive oil, and apple cider vinegar in a bowl to make dressing; season with salt and pepper.
Place chicken thighs in a resealable bag; pour ½ of the dressing over them and marinate for 30-60 minutes.
Preheat grill to medium-high heat (400°F). Sear chicken skin-side down for 5-7 minutes, then flip and cook 5-7 more minutes until internal temperature reaches 165°F. Let rest 5 minutes.
Toss romaine, cherry tomatoes, avocado, and turkey ham in a large salad bowl.
Pour remaining dressing over salad, then top with grilled chicken. Serve immediately or refrigerate for later.

Notes

Marinating time can be extended for deeper flavor.
Add crumbled feta for extra creaminess.
Leftovers keep in an airtight container in the fridge for 2 days.
For a crunchier texture, add croutons or toasted seeds after mixing salad.

Prep Time: 30
Cook Time: 20
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 15g
Sodium: 600mg
Fat: 25g
Saturated Fat: 6g
Carbohydrates: 20g
Fiber: 4g
Protein: 32g
Cholesterol: 130mg