Honey Mustard Salad with Chicken and Quinoa

This Honey Mustard Salad with Chicken and Quinoa is a Summer favorite! The chicken is marinated in a flavorful honey mustard dressing, the quinoa is cooked in bone broth for extra protein, and every bowl is loaded with fresh toppings like avocado, corn, tomato, bacon, and red onion. It's sweet, tangy, savory, crunchy, creamy, and hearty all at once—with 36 grams of protein per serving to make it a full meal!

Servings servings

Prep Time 15

Cook Time 30

Total Time 45

Equipment

immersion blender
large bowl
small pot with lid
cutting board
baking sheet
parchment paper
large plate
paper towels
large pan
large salad bowl + tongs

Ingredients

⅓ cup olive oil
3 tbsp dijon mustard
3 tbsp honey
2 tbsp lemon juice
1 garlic clove peeled
kosher salt & black pepper to taste
1 lb boneless, skinless chicken breast butterflied and/or beat down to ¼-½" thick
½ cup dry quinoa
¾ cup + 2 tbsp chicken bone broth (or water)
5 strips of bacon
6 oz baby crispy green leaf lettuce
1 pint grape tomatoes halved
2 ears of corn shucked & kernels cut off
¼ small red onion thinly sliced
½ large avocado cubed

Instructions

First, preheat your oven to 400F and line a baking sheet with parchment paper. Set aside. In the cup of an immersion blender, add the olive oil, dijon mustard honey, lemon juice, garlic, kosher salt & black pepper. Blend until smooth and emulsified. If you don’t have an immersion blender, simply mince up your garlic first and whisk everything together in a bowl or shake in a sealed jar until emulsified.
⅓ cup olive oil, 3 tbsp dijon mustard, 3 tbsp honey, 2 tbsp lemon juice, 1 garlic clove, kosher salt & black pepper
Add 3-4 tbsp of the honey mustard sauce to a large bowl with the thinly sliced chicken breast. Toss to evenly coat. Set aside to marinate for 30 minutes while you work on the rest of the recipe.
1 lb boneless, skinless chicken breast
Once the oven has preheated, add your bacon strips to the prepared baking sheet. Bake for 15-18 minutes, or until crispy. Transfer to a paper towel lined plate & blot off the excess grease. Crumble or cut into small pieces.
5 strips of bacon
Meanwhile, add bone broth to a small pot and bring up to a boil. If you're using water instead, add a bit of kosher salt. Once boiling, add the quinoa, then cover the pot, reduce heat to low and let simmer for 15 minutes. Turn off the heat, keep the lid on, and let steam for 10 more minutes. Allow the quinoa to cool down before adding to the salad.
¾ cup + 2 tbsp chicken bone broth, ½ cup dry quinoa
Once the chicken is done marinating, bring a large pan (I like cast iron for this) to medium heat. Add enough oil to lightly coat the pan. Wipe off excess marinade from the chicken and place into the hot pan. Let cook for 3-4 minutes on the first side, and 3 minutes on the other side, or until golden & done through. The honey in the marinade can caramelize quickly, so if needed, turn down the heat slightly. Let chicken rest on cutting board for at least 5 minutes before slicing.
To a large salad bowl, add the lettuce, tomatoes, corn, red onion, avocado, crumbled bacon & cooled quinoa. Pour over the remaining honey mustard sauce and toss to combine. Serve with sliced chicken breast and enjoy!
6 oz baby crispy green leaf lettuce, 1 pint grape tomatoes, 2 ears of corn, ¼ small red onion, ½ large avocado

Video

Calories: 555kcal

Course: Dinner, Lunch, Main Course, Salad

Cuisine: American

Diet: Gluten Free, Dairy Free

Keyword: Bacon, Bone Broth, Chicken, Dairy Free, Gluten Free, Honey Mustard, Quinoa, Red Onion, Salad, Summer Recipes, Tomatoes

Nutrition