Honey Mustard Chicken Salad with Spinach and Arugula
A simple formula for a healthy salad with wholesome ingredients!
Servings 4 people
Calories 574kcal
Equipment
- Skillet
- Small and large bowls
- Measuring spoons
- Whisk
Ingredients
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)
Instructions
- 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.
Video
Nutrition
Calories: 574kcal | Carbohydrates: 34g | Protein: 23g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 437mg | Potassium: 781mg | Fiber: 5g | Sugar: 26g | Vitamin A: 2011IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg