This honey mustard grilled chicken BLT salad is the definition of fresh summer salad weeknight dinner. With only a few simple ingredients, it is light and crisp. The honey mustard dressing is irresistibly delicious and just the perfect amount of sweet honey, tangy dijon mustard and lemon. It all comes together in 30 minutes or less.
It also makes an incredible wrap if you stuff a tortilla or pita with this honey mustard grilled chicken BLT salad you won’t be disappointed. The ideal weeknight dinner or take-to-work lunch.
The BLT Salad
The base ingredients for any BLT is bacon, lettuce and tomato, this salad is no exception. Just about anything goes with this salad, so make sure to add your favorites and make it your own.
Bacon: I cooked with uncured bacon. The easiest way to make bacon is in the oven. Preheat the over to 400F, line a sheet pan (with sides) with parchment paper, lay out the bacon in one single layer and bake for 10-15 minutes until your preferred crispiness.
Lettuce: This recipe uses romaine lettuce. Depending on size from the grocery store, you will need 2 – 3 heads of romaine lettuce. Clean by pulling some of the top layers off and then coarsely chop.
Tomatoes: Slice cherry tomatoes into half or chop beefsteak tomatoes into large bite size chunks.
Cheese: This recipe uses sharp cheddar cheese. Another good one for this dish would be blue cheese crumbles or shredded Parmesan.
Hard Boiled Eggs: Turn this salad into more of a Cobb version with 12-minute hard boiled eggs.
Avocado: A ripe sliced avocado will only make this salad more delicious.
Salted Sunflower Seeds: Add a little crunch.
Our Favorite Chicken Marinade
This marinade adds all the right flavors and when grilled – OMG yum. The chicken comes out juicy, tangy, with a hint of sweet, a hint of heat and the blackened grill marks are life. It’s perfect. It is non-disputable, this will be your summer go-to chicken.
You can marinade and defrost chicken at the same time. If you’re pulling it out of the freezer late and you want to also marinade you can! Just put the chicken (defrosted or frozen) in a large ziplock bag or a food safe container with a lid, pour in the prepared marinade, making sure the chicken is submerged as much as possible. Marinate for 1 – 24 hours.
Honey Mustard Grilled Chicken BLT Salad
Ingredients
- ½ -1 lb Chicken Breast or Thighs
- 2 heads Romaine Lettuce
- 4 slices Bacon – cooked and chopped
- 1 pint Cherry Tomatoes
- 1 cup Cheddar Cheese Cubed
Honey Mustard Chicken Marinade
- ¼ cup Dijion Mustard
- 2 TBSP Honey
- ½ tsp Red Pepper Flakes
- ¼ tsp Salt
- ½ Lemon- juiced
House Honey Mustard Salad Dressing
- ¼ cup Dijion Mustard
- 2 TBSP Honey
- ¼ tsp Salt
- ½ Lemon- juiced
Instructions
- Whisk together the honey mustard marinade. In a large plastic ziplock bag or a food safe container with a lid, add your chicken and the marinade. Make sure the chicken is submerged into the marinade as much as possible. Set it aside for at least 1 hour, no longer than 24 hours. If needed, the chicken does not need to be defrosted, it can defrost and marinate simultaneously.
- Heat up your grill to medium – high heat. Grill your chicken.Do not scrape up the chicken to flip, it will naturally release from the grill (without burning) when it's ready to flip to the other side, cook about 3 minutes on each side. Once both sides have been grilled, you can move it to a cooler area on the grill – off of direct heat. This way you can continue to cook until the internal temperature if 165F without burning the outside of the chicken about 7-9 minutes. Remove from the grill and let it rest about 5 minutes. Cut into bite size pieces.
- Chop up your romaine lettuce, halve or quarter your cherry tomatoes. In a large bowl add the lettuce, cherry tomatoes, bacon, cheddar cheese and chicken.
- In a small bowl or jar, stir together the honey mustard dressing.
- Pour the dressing over the salad and toss to combine. Serve immediately.
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