Honey Mustard Chicken Salad with Spinach and Arugula
A simple formula for a healthy salad with wholesome ingredients!
Prep Time20 minutes mins
Cook Time10 minutes mins
Keyword: arugula, chicken and spinach, chicken salad, honey mustard
Servings: 4 people
people
Author: Olya Shepard
Skillet
Small and large bowls
Measuring spoons
Whisk
Dressing
- ⅓ cup honey
- 3 tablespoon whole grain mustard
- 2 tablespoon Dijon mustard
- 2 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon garlic, (minced)
- sea salt
Salad
- 4 chicken thighs, (boneless and skinless, or chicken breasts)
- ¼ cup bacon
- 2 cups baby spinach
- 2 cups arugula
- 1 cup cherry tomatoes, (sliced)
- 1 avocado, (sliced)
- ¼ cup corn kernels
- ¼ red onion, (sliced)
- 2 tablespoon water, (to thin salad dressing)
Combine the dressing ingredients in the bowl. Pour half the dressing into a plate to marinate the chicken for at least half an hour (if possible, you can cook them right away as well). Refrigerate the remaining dresing to use on a salad.
Pat chickens dry with a paper towel. Heat a large pan over medium heat with about a teaspoon of oil and sear chicken thighs on each side until golden and cooked through. Set aside on a plate (or cutting boad) to cool. Once cooled, slice chicken into strips.
Add bacon to the same pan and cook it until crispy. Once cooked, chop it.
Add spinach, arugula, tomatoes, avocado slices, corn, onion strips and chicken to a large bowl. Whisk 2 tablespoons of water into the remaining dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper.
Nutrition Facts
Honey Mustard Chicken Salad with Spinach and Arugula
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.