Chopped Salad with Honey Mustard Dressing! This salad is my new current fave! Chopped salad with romaine, marinated chicken breast and a delicious and light homemade honey mustard dressing! We hope you try this!
Hello friends! Good morning from Los Angeles! I’m here this week with my kids for spring break and visiting family. But don’t worry, I still have some great new recipes coming your way for Easter this week!
We are back with another chopped salad. Friends, can’t stop, won’t stop making my salads this way. Ha! This time I added my marinated chicken. You can also just add roast chicken, rotisserie chicken or any chicken breast you like!
Homemade Honey Mustard Dressing
A lot of recipes online use mayonnaise as the base for their dressing. I used avocado oil, which is lighter and healthier and believe me, it’s still absolutely delicious! If you are a honey mustard fan, I hope you try this!
Chopped Salad with Chicken
You can literally add whatever you have at home. That is kind of what I did here: I had some arugula, some bell peppers and tomatoes. I will say it’s best to add sliced tomatoes here for obvious reasons. My cherry tomatoes were rolling all over the place while chopping. This could literally be an empty the fridge salad if you ask me! Throw on whatever leftover veggies you have in the fridge because anything goes well with chicken and this dressing in my opinion.
If you are a salad lover like me, I hope you try this salad! Don’t have chicken? Tuna, sliced deli turkey meat, even salmon would work here with the dressing I think. I hope you give this recipe a try! If you do, let me know what you think!
Chopped Salad with Honey Mustard Dressing
Ingredients
For the Honey Mustard Dressing:
- 2 tablespoons good quality Dijon mustard*
- 2 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 clove garlic minced
- salt and pepper to taste
For the Chopped Salad:
- romaine lettuce chopped
- 2 to 3 handfuls fresh arugula
- 1 bell pepper (any color) cut into 4 pieces
- 1 cooked marinated chicken breast
- 1 tomato sliced
- 1 avocado sliced
- 2 to 3 slices crispy bacon torn or chopped
- salt and pepper to taste
- chopped pecans
Instructions
For the Honey Mustard Dressing:
- This dressing couldn’t be any easier to make! Combine/whisk all of the ingredients in a mason jar or small bowl. Taste and adjust anything as needed. Set aside and make salad.
For the Chopped Salad:
- How I pan fry my chicken: using a pan or skillet over medium high heat, heat about 1 tablespoon of avocado oil and place your marinated chicken breast in the pan and cover with a lid. Cook for 4 minutes. Flip and cook the other side for another 4 minutes. Chicken is done when it's no longer pink and registers 165°F as measured with a food thermometer. I think cooking with the lid on is key!
- For the chopped salad: using a large cutting board, place your chopped romaine lettuce down, add the fresh arugula on top and your bell pepper, chop again. Add your cooked marinated chicken breast and chop again. Add the tomato slices, avocado and crispy bacon and chop one last time. Season with salt and pepper to taste. Plate your salad in a bowl, garnish with the chopped pecans, add as little or as much of the dressing as you want and enjoy!
Notes
Dressing recipe here! I just used avocado oil!
