Honey Mustard Chicken Salad
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
Ingredients
For the marinade:
- 4 chicken breasts
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon Celtic Sea Salt
For the honey-mustard:
- 1 cup mayonnaise (I used Sir Kensington’s) – or use egg-free mayo for egg-free option
- 3 tablespoons olive oil
- 3 tablespoons raw honey (I used really raw honey)
- 3 tablespoons Dijon mustard
- 1 tablespoon raw apple cider vinegar
For the salad:
- 1 head red or green leaf lettuce, washed, patted dry and torn into bite-size pieces
- 1 pint cherry tomatoes, cut in half lengthwise
- 2 avocados, cut into bite-size pieces
- 1/2 English cucumber, cut into bite-size pieces
- 1/4 cup pumpkin seeds (soaked and dehydrated or sprouted preferred)
Instructions
- Place the chicken in a large baking dish. Whisk together the lemon juice, olive oil, garli,c and sea salt and then pour over the chicken. Marinate at room temperature for 1 hour.
- Heat grill pan over medium heat for 2 minutes. Grill the chicken until cooked through. You can also grill on an outdoor grill. Cool for 10 minutes and then cut into bite-size pieces.
- Place the mayo, olive oil, honey, Dijon, and apple cider vinegar in a blender and blend until smooth. The dressing makes more than needed for just one salad, so store the leftovers in a Mason jar in the fridge. You can use it for other salads or as a dip for vegetables or chicken nuggets.
- Place the lettuce, cherry, tomatoes, avocado, cucumber, pumpkin seeds, and chicken in a large salad bowl and dress with the honey-mustard dressing.