This Honey Mustard Chicken Salad is one of those dishes that feels both celebratory and simple enough for a busy weeknight. I first landed on this combination on a bright spring afternoon when I had leftover grilled chicken and a bowl of ripe strawberries on the counter. The idea of pairing savory, slightly sweet chicken with the freshness of romaine and the creaminess of avocado felt unexpectedly right. The dressing, built on whole grain Dijon and a touch of honey, pulls everything together with a bright tang and a silky texture.

What makes this salad special is the balance of textures. Juicy, well-marinated chicken provides a savory backbone. The bacon adds crisp, salty contrast. Fresh strawberries and sweet corn add pops of sweetness and crispness. Avocado brings a velvet finish that soaks up the dressing. Each forkful is layered and interesting, and it has become a go-to when I want something that feels both light and substantial. Guests always ask for the dressing recipe, and children surprisingly always go for seconds because the dressing tastes like a mild, sweet glaze they enjoy.

Ingredients

• Whole Grain Dijon Mustard: 1 third cup. Look for a coarse whole grain Dijon from Maille or Edmond Fallot for texture and a bright mustard flavor that stands up to the honey and vinegar.
• Green Onions: 2, thinly sliced. Use the white and light green parts for a mild onion note that blends into the dressing without overpowering the fruit.
• Extra Virgin Olive Oil: 3 tablespoons. Choose a fruity, medium intensity olive oil to add silkiness to the dressing.
• Honey: 1 and a half tablespoons. Local wildflower honey is lovely here; it rounds the mustard and balances the vinegar.
• White Balsamic Vinegar: 1 tablespoon. It provides gentle acidity and a touch of sweetness without darkening the dressing.
• Kosher Salt and Black Pepper: To taste. Flake sea salt or Diamond Crystal works well for seasoning both chicken and salad.
• Boneless Skinless Chicken Thighs: 1 pound. Thighs stay juicy on the grill. If you prefer leaner meat, substitute chicken breast but adjust cooking times and watch for dryness.
• Canola Oil: 1 tablespoon. Used to coat the chicken before grilling for even sear and to prevent sticking.
• Bacon: 4 slices, diced. Cooked until crisp to add a salty crunch that contrasts the fruit and dressing.
• Romaine Lettuce: 1 head, roughly chopped. Use firm, crisp hearts for structure and crunch.
• Strawberries: 1 and a half cups, quartered. Choose ripe, fragrant berries for sweet acidity.
• Avocado: 1, halved, seeded, peeled and sliced. Adds creaminess and richness to the salad.
• Corn Kernels: 1 cup, canned or roasted. Adds sweet, starchy texture and color.

Instructions

Make the Dressing: In a medium bowl whisk together 1 third cup whole grain Dijon, 2 thinly sliced green onions, 3 tablespoons extra virgin olive oil, 1 and a half tablespoons honey and 1 tablespoon white balsamic vinegar. Season with kosher salt and freshly ground black pepper to taste. Reserve one third of the dressing in a separate container for serving, and place the remaining two thirds in the refrigerator until you are ready to marinate the chicken. Marinate the Chicken: Put the chicken and the reserved two thirds of the dressing into a gallon size resealable bag or a large bowl. Massage the bag so each piece of chicken is coated. Marinate in the refrigerator for at least 2 hours and up to 6 hours, turning the bag occasionally. This timing allows the mustard to tenderize the meat and lets the honey and vinegar penetrate the chicken for juicy results. Preheat and Prepare: Preheat a grill to medium heat. Remove the chicken from the marinade and let excess drip off. Brush each piece lightly with 1 tablespoon canola oil and season with additional salt and pepper if needed. Let the chicken sit at room temperature for 10 minutes while the grill heats, which promotes even cooking. Grill the Chicken: Place the chicken on the preheated grill. Cook, turning occasionally, until the internal temperature reaches 165 degrees F and the outside is lightly charred, about 10 minutes total depending on thickness. Use an instant read thermometer at the thickest part to avoid overcooking. Rest the chicken 5 minutes before slicing to keep juices locked in. Cook the Bacon: While the chicken rests, heat a large cast iron skillet over medium high heat. Add the diced bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer the bacon to a paper towel lined plate to drain excess fat. If you prefer crispier bacon, render slowly over medium heat and finish with a higher heat for 1 minute. Assemble the Salad: In a large bowl place the roughly chopped romaine. Top with sliced chicken, crisp bacon, quartered strawberries, sliced avocado and corn kernels. Drizzle the reserved dressing over the top and toss gently to combine, coating ingredients without bruising the fruit or avocado. Serve immediately for best texture.

Storage Tips

Store components separately. Keep cooked chicken in an airtight container in the refrigerator for up to 3 days. Bacon stored separately will retain its crispness longer if you let it cool completely and place it on a paper towel lined plate inside a shallow container. Store the dressing in a sealed jar in the refrigerator for up to one week. If you must store a composed salad, consume within 24 hours to avoid limp lettuce and brown avocado. For freezing, freeze only cooked chicken in freezer safe bags for up to three months and thaw in the refrigerator overnight.

Ingredient Substitutions

If you do not have chicken thighs, use chicken breasts and watch cooking times carefully to avoid drying them out. Swap bacon for sliced, toasted almonds to keep it pork free but retain crunch. Corn may be replaced with green peas or roasted bell peppers for a seasonal twist. If you prefer a milder dressing, use half whole grain Dijon and half plain Greek yogurt, though this will change the texture and reduce shelf life. For a vegetarian option, grill firm tofu or tempeh marinated in the same dressing.

Serving Suggestions

Serve this plate with crusty bread or warm pita to make it more filling. A chilled glass of Sauvignon Blanc or a sparkling lemonade pairs beautifully. For a brunch spread, arrange on a platter alongside hard boiled eggs and a grain salad. Garnish with torn fresh basil or mint when strawberries are very sweet, as the herbs add a bright counterpoint to the honeyed dressing.

Cultural Background

The combination of mustard and honey has roots in European cuisine where mustard acts as a bridge between sweet and savory. The use of fruit in salads, such as strawberries, is a tradition found in many American summer menus that celebrate local produce. This version blends a classic French style dressing with American barbecue elements like grilled chicken and bacon to create a hybrid that is familiar yet modern.

Seasonal Adaptations

In summer use fresh grilled corn and ripe strawberries. In colder months swap strawberries for roasted pears or apples and use roasted sweet corn squash. Replace romaine with sturdy kale massaged with a little olive oil for winter resilience. The dressing adapts well to seasonal citrus, so swap part of the vinegar for lemon in winter when citrus is at its best.

Meal Prep Tips

Marinate and cook the chicken up to three days ahead and store in slices for quick assembly. Crisp the bacon and store it in the refrigerator on paper towels to maintain crunch. Cut strawberries and place in a sealed container with a piece of paper towel to absorb moisture. Portion lettuce into containers and assemble just before serving. Pack dressing separately in small jars so portions stay fresh until you toss everything together.

This Honey Mustard Chicken Salad has become a dependable favorite for me because it is adaptable, flavorful and always looks inviting. It is the sort of dish that feels thoughtful without being fussy, perfect for sharing around a sunny table or enjoying as a satisfying weekday meal. Try it your way and make it part of your seasonal rotation.