Grilled Rosemary Chicken Salad with Honey Mustard Dressing
Grilled Rosemary Chicken Salad with Honey Mustard Dressing has tons of protein-packed toppings and flavors everyone will love!
Servings: 4 servings
Ingredients
Rosemary Chicken
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon finely chopped fresh rosemary
- 2 cloves garlic, grated or minced
- 1/2 of a lemon, juiced
- 1 1/4 pounds boneless skinless chicken breasts
- Kosher salt and fresh ground black pepper to taste
Honey Mustard Dressing
- 1 tablespoon olive oil
- 2 tablespoons dijon
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons honey
- Kosher salt and fresh ground black pepper to taste
Salad
- 6 cups chopped romaine lettuce
- 4 slices cooked bacon, chopped
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 3 hard boiled eggs, halved
Instructions
- Combine all of the ingredients for the chicken marinade in a freezer bag or bowl. Add in the chicken and massage the marinade into the chicken. Let the chicken marinate for at least an hour or overnight.
- Preheat grill to medium-high heat and oil the grates. Place the chicken onto the grill and cook for 4-6 minutes per side or until the internal temperature reads 160-165° F. depending on the thickness. Let the chicken rest for at least 5 minutes before slicing it.
- While the chicken rests, whisk together all of the ingredients for the dressing. Taste for seasoning and set aside.
- On a serving platter or in a large bowl arrange the lettuce. Top with the remaining salad ingredients and the sliced chicken. Serve with the dressing on the side.
Nutrition
Calories: 487kcal | Carbohydrates: 14g | Protein: 55g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Cholesterol: 272mg | Sodium: 661mg | Fiber: 4g | Sugar: 9g