I’m here to rescue you.
After a night of cheese dip and guacamole from the game, a bright, crunchy chopped salad is exactly what you need to make Monday feel better. If you’re trying to be kinder to yourself this morning, this salad is the friend you didn’t know you needed.
Let’s get to it.
This has become my new favorite way to prepare chicken. It’s inspired by a sweet-and-spicy broiled chicken I love, but here I brush on a honey mustard glaze and pair it with lots of vegetables, blue cheese and a quick honey mustard vinaigrette.
The vinaigrette makes the salad. I’m not a fan of thick, sticky bottled honey mustard dressings—I’ve always preferred a simple oil-and-vinegar style dressing—but I adore the flavor of honey mustard. So I made a lighter, vinaigrette-style honey mustard that balances brightness and richness without being cloying.
I tend to make salads a bit obsessive. Chop everything, toss everything, taste everything. It’s worth it.
Chopped salads taste better for a reason: each forkful usually includes a bit of every ingredient, giving you a perfect balance of texture and flavor in every bite. I’ve only had one bad chopped salad—and it was full of raw carrots—and that memory only makes me appreciate the right mix even more.
No carrots here. Also: no celery. For me, celery is a salad deal-breaker.
What makes this chopped salad sing:
- The chicken: cut into cubes, with a little char on the outside from broiling.
- Avocado for creaminess.
- Diced radish for peppery crunch.
- Chopped cherry tomatoes for juicy brightness.
- Sliced green onions for a mild oniony pop.
- Lots of crumbly, creamy blue cheese.
- Buttery lettuce—this salad works best with tender leaves like butter lettuce.
I also find I eat far more salad when it’s presented in a large mixing bowl. Chop everything, toss repeatedly, and keep going until every leaf is coated and every bite has balance. Trust me—tossing in a big bowl makes all the difference.
Honey Mustard Chicken Chopped Salad
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Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons dijon mustard
- 8 cups butter lettuce, chopped
- 3 radishes, diced
- 1 cup cherry tomatoes, chopped
- 1 avocado, chopped
- 1/2 red onion, chopped
- 2 ounces blue cheese, crumbled
- a sprinkle of green onions
Honey Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
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Heat the broiler on high and position a rack about 6 inches below the element. Line a baking sheet with foil.
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Season the chicken on both sides with salt, pepper and paprika. Place on the baking sheet and broil 7 minutes. Flip and broil 7 minutes more. While the chicken broils, whisk together honey, vinegar and mustard. Brush the mixture on the chicken and broil 2 more minutes. Flip, brush again and broil another 2 minutes. Remove and let cool slightly, then cut into 1-inch cubes.
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Assemble the salad by combining the lettuce with a pinch of salt and pepper, then add tomatoes, radishes, onion, blue cheese, green onions and the chicken. Drizzle with dressing, toss and serve.
Honey Mustard Vinaigrette
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Whisk together vinegar, honey, mustard, garlic, salt and pepper. Continue whisking while slowly streaming in the olive oil until emulsified. Store in the fridge in a sealed container for up to a week.
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I appreciate you so much!
Okay—back to your regularly scheduled chips and guac. When you’re ready, this salad will be waiting to make your week a little brighter and tastier.