
Juicy honey mustard chicken atop crisp romaine with strawberries, avocado, corn and crispy bacon — a bright, satisfying salad ready in under 30 minutes active time.

This Honey Mustard Chicken Salad has become my go-to for warm-weather lunches and easy weekend dinners. I first put these flavors together on a bright Saturday when I wanted something that felt light but still filling — the kind of meal that makes you sit down, take a deep breath, and savor each bite. The chicken stays juicy thanks to a short but effective marinade in whole grain Dijon, honey and a splash of white balsamic; the dressing doubles as a marinade and finishing vinaigrette, so every forkful tastes cohesive. Fresh strawberries and sweet corn add bright, summery notes, while avocado and crispy bacon bring creaminess and crunch.
I remember serving this for a small backyard gathering last summer and watching everyone go back for seconds. The contrast between warm grilled chicken and cool greens, plus the peppery snap from the green onions in the dressing, made a simple meal feel celebratory. If you like balanced textures, vibrant colors, and a dressing that pulls everything together without overpowering the salad, this will quickly become a favorite.
My family loved this the first time I served it; the kids asked for the chicken on its own and then ate the salad right after. It’s a crowd-pleaser that travels well to picnics when you transport the components separately and toss just before serving.
One of my favorite things about this dish is how forgiving it is: you can swap in what’s in season and still get a harmonious plate. The night I first made it my neighbor stopped by, took one bite and immediately asked for the recipe — a small, delicious validation that simple, well-balanced flavors win every time.
Store leftover components separately for best texture: keep grilled chicken in an airtight container in the refrigerator for up to 3 days; bacon can be refrigerated for 3–4 days and rewarmed in a skillet to regain crispness. Store the dressing chilled for up to one week. If you must store an assembled salad, use a shallow container and keep it cold — expect lettuce to soften within 12 hours. For transporting to work or a picnic, pack the dressing, chicken and crunchy toppings in separate containers and toss at the last minute to keep everything bright and crisp.
If you don’t have whole grain Dijon, a smooth Dijon mixed with a teaspoon of grainy mustard works well. Substitute chicken breasts for thighs if you prefer lean meat; reduce grill time to 6–8 minutes per side depending on thickness. Swap bacon for cooked pancetta or a sprinkling of toasted almonds for a non-pork crunch. Use maple syrup instead of honey for a deeper sweetness, and swap white balsamic for apple cider vinegar if needed — expect a slightly different tang and darker vinaigrette color.
Serve this salad with crusty bread or warm pita to soak up extra dressing. Pair it with a chilled Sauvignon Blanc or a light lager for easy summer dining. For a heartier meal, add quinoa or farro to the base to make it more filling. Garnish with microgreens or a few toasted pumpkin seeds for extra texture, and finish with a scatter of flaky sea salt over the avocado to elevate the flavors.
This preparation blends classic American barbecue techniques — grilling and crisp bacon — with a European-style mustard vinaigrette. Whole grain Dijon has roots in France’s mustard-making regions, while the honey and fruit pairing draws on American seasonal produce traditions. The result is a hybrid plate that feels familiar in backyard gatherings and refined enough for a casual dinner party.
In spring swap strawberries for sliced apricots or peas and mint; in late summer use grilled peaches or charred corn for extra sweetness. In fall, use roasted apples and replace strawberries with dried cranberries, and consider swapping romaine for a sturdier green like kale massaged with a little olive oil. For winter, add roasted beets and use preserved lemon in the dressing for brightness.
Make the dressing up to 5 days in advance and refrigerate. Grill a double batch of chicken and use it across salads, wraps and grain bowls during the week. Store portioned salad bases (greens, fruit and corn) in containers and top with freshly reheated chicken and bacon when ready to eat. Reheat chicken gently in a skillet over medium-low heat to preserve juiciness, or slice cold and serve for quick lunches.
Enjoy this salad as a reliable, flavorful option that adapts to your schedule and seasonal produce. Whether you’re feeding a family or packing lunches for the week, it balances speed, freshness and comfort in every forkful.
Use an instant-read thermometer to ensure chicken reaches 165°F for safety and juiciness.
Reserve part of the dressing to marinate and chill the rest to finish the salad for consistent flavor.
Toast canned corn in a skillet for 4–5 minutes to add smoky depth if you don’t have fresh corn.
Slice avocado just before serving and toss with a squeeze of lemon to slow browning.
Crisp bacon in a cast iron skillet and drain on paper towels so it stays crunchy when tossed into the salad.
This nourishing honey mustard chicken salad recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Honey Mustard Chicken Salad recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk together 1/3 cup whole grain Dijon, 2 thinly sliced green onions, 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons honey and 1 tablespoon white balsamic vinegar. Season with salt and pepper. Reserve one-third for the chicken and chill the remaining two-thirds.
Place 1 pound boneless, skinless chicken thighs and the reserved dressing portion into a gallon-size bag. Marinate in the refrigerator for 2–6 hours, turning occasionally so the marinade coats evenly.
Preheat the grill to medium heat, approximately 375–400°F. Brush the chicken with 1 tablespoon canola oil and season with salt and pepper to prevent sticking and promote a good sear.
Grill the chicken, turning occasionally, until an instant-read thermometer shows 165°F and the exterior is golden brown, about 8–12 minutes depending on thickness. Rest 5 minutes before slicing.
Heat a cast iron skillet over medium-high and cook diced bacon until brown and crispy, 6–8 minutes. Drain on paper towels and set aside.
Combine roughly chopped romaine, sliced chicken, bacon, quartered strawberries, sliced avocado and corn in a large bowl. Pour chilled dressing over the salad and toss gently to combine. Serve immediately.
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This recipe looks amazing! Can't wait to try it.
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