Honey Mustard Chicken and Strawberry Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $23.00
- Nutrition
- 470 cal · 42g protein
- high-protein
- kid-favorite
- skillet
🍳 1 pan · Picky-eater safe bet: corn · kept by 2 families
Honey Mustard Chicken and Strawberry Salad is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $23 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain corn works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 2 heads romaine lettuce
- 16 oz strawberries
- 2 count avocados
- ½ cup frozen corn
- 1 bunch green onions
- 2 tbsp honey
- 2 tsp Dijon mustard
- ¼ cup mayonnaise
- 2 tbsp water
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Whisk the honey, Dijon and mayonnaise with 1-2 tbsp water until pourable. Set aside 2 tbsp of it for brushing the chicken.
- Season the chicken with salt and pepper. Cook in the olive oil in a skillet over medium heat 6-7 minutes per side, brushing with the reserved 2 tbsp honey mustard in the last minute, until it reaches 165°F inside. Rest 5 minutes, then slice.
- Add the frozen corn to the same skillet and cook 2-3 minutes, stirring, until warmed and lightly charred.
- Chop the romaine, hull and slice the strawberries, dice the avocados and slice the green onions.
- Pile the romaine on plates and top with chicken, strawberries, avocado, corn and green onions. Drizzle with the honey mustard dressing.
- Make ahead: whisk the dressing and chop the romaine and green onions up to a day ahead. Store them and the cooked chicken separately in the fridge. Slice the avocado and strawberries just before serving.
- Picky eaters can have plain sliced chicken with strawberries and corn, with the dressing on the side.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 32 g
- Fiber
- 9 g
- Sugar
- 14 g
- Fat
- 22 g
- Saturated fat
- 4 g
- Sodium
- 640 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop