I feel like salads get a bad reputation of being weak, light, and unfulfilling, but this salad is anything but! I’ve been craving a hearty summer salad for a few weeks and this definitely hit the spot! Juicy grilled chicken breasts on a bed of green leaf lettuce, cherry tomatoes, dried cranberries, freshly cooked crumbled bacon, and avocado. I topped the whole thing off with homemade honey mustard dressing that adds just the right amount of tanginess!
(makes two large salads)
For honey mustard dressing:
½ cup Dijon mustard
¼ cup olive oil
3 Tbs honey
½ tsp garlic powder
½ tsp freshly ground pepper
Olive oil – for grill
2 boneless skinless chicken breasts
Salt and pepper to taste
A pinch of cayenne pepper
Head of green leaf lettuce (red leaf, kale, romaine, etc.. will work just fine as well)
Cherry tomatoes, halved
1 avocado, peeled, pitted, and cubed
To prepare dressing, whisk all ingredients into a bowl with a lid or add to a canning jar and shake like hell! Place in the refrigerator to chill before using.
Pour a little bit of olive oil onto a paper towel and rub down the cooking grid on the grill. Turn to a low-medium heat setting and close the lid. Once the grill is hot, season one side of the chicken breasts and place seasoned side down. Season the top and cook for 5-7 minutes.
Flip them over and cook another 5-7 minutes or until thoroughly cooked. Cut into the underside of the largest chicken breast to make sure meat is cooked through or use a meat thermometer.
Place chicken breasts on a plate and set aside to cool while you prep the other ingredients.
Add lettuce and toppings into a large bowl and toss to mix. Divide between two large plates or bowls. Slice chicken breast into strips and lay on top of the salad. Top with honey mustard dressing and serve!