If you’re in the mood for a salad that’s as hearty as it is flavorful, this Grilled Chicken Tenderloin and Avocado Salad with Honey Mustard Dressing is a must-try. Packed with protein, fresh vegetables, and a creamy avocado touch, it’s the perfect meal for any time of day—whether you’re enjoying a light lunch or a nutritious dinner. The honey mustard dressing is the real star, adding just the right amount of sweetness and tang to tie everything together.
What You’ll Need
This recipe is straightforward, with fresh ingredients that balance each other beautifully. Here’s what you’ll need:
For the Salad:
- Grilled Chicken Tenderloins: Juicy, sliced, and seasoned simply with salt and pepper to let the natural flavors shine through.
- Avocado: Creamy, rich avocado adds texture and healthy fats.
- Fresh Vegetables: A mix of thinly sliced cucumber, cherry tomatoes, red onion, and salad greens for a burst of color and crunch.
- Herbs and Toppings: Torn fresh basil leaves and optional crumbled goat cheese add an extra layer of flavor.
For the Honey Mustard Dressing:
A simple homemade dressing with just a few pantry staples:
- Extra virgin olive oil, honey, Dijon mustard, apple cider vinegar, and minced garlic. The combination is balanced, tangy, and lightly sweet, bringing out the best in the salad.
Step-by-Step Guide
1. Make the Dressing
Start with the honey mustard dressing. In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and black pepper. Once smooth, set it aside—it’ll be ready to drizzle once you’ve assembled your salad.
2. Grill the Chicken
For perfectly grilled chicken tenderloins, season them simply with salt and pepper. Grill until fully cooked, with a bit of char for added flavor. After cooling slightly, slice the tenderloins.
3. Prep the Salad Ingredients
Dice the avocado, halve the cherry tomatoes, and thinly slice the cucumber and red onion. Prepare the mixed greens by washing and drying them thoroughly.
4. Assemble the Salad
In a large salad bowl, start with your base of mixed salad greens, then layer on the chicken, avocado, tomatoes, cucumber, red onion, and fresh basil leaves. This combination provides an appealing mix of textures and flavors.
5. Dress the Salad
Now for the finishing touch! Drizzle the honey mustard dressing over the salad and toss gently. The dressing lightly coats all the ingredients without overpowering them.
6. Add Optional Toppings
If you’re a fan of cheese, sprinkle on some crumbled goat cheese. It adds a subtle tangy richness that pairs beautifully with the honey mustard dressing. Finish with a dash of salt and pepper to taste.
7. Serve and Enjoy
Serve immediately and savor each bite. You’ll enjoy the juicy chicken, creamy avocado, crunchy veggies, and vibrant dressing in every mouthful.
Why You’ll Love This Salad
This Grilled Chicken Tenderloin and Avocado Salad with Honey Mustard Dressing is more than just a salad—it’s a balanced meal that’s quick, nutritious, and full of satisfying flavors. Whether you’re meal-prepping for the week or looking for a go-to salad recipe, this one is bound to impress. The combination of grilled chicken and fresh vegetables makes it protein-packed and nourishing, while the avocado and honey mustard dressing provide a touch of creaminess and sweetness.
Tips for Making This Salad Your Own
- Add Nuts or Seeds: A sprinkle of toasted almonds, sunflower seeds, or pumpkin seeds adds a pleasant crunch.
- Swap the Greens: Try arugula or spinach for a different leafy base.
- Make It Dairy-Free: Skip the goat cheese or substitute with a vegan cheese alternative.
Final Thoughts
If you’re ready to take your salad game up a notch, this Grilled Chicken Tenderloin and Avocado Salad with Honey Mustard Dressing is the way to go. It’s quick to make, deliciously healthy, and adaptable to suit your personal preferences. Give it a try, and see how easy it is to enjoy a vibrant, satisfying meal that’s perfect for any day of the week!
Print
Grilled Chicken Tenderloin and Avocado Salad with Honey Mustard Dressing
Description
Elevate your salad game with this Grilled Chicken Tenderloin and Avocado Salad paired with a sweet and tangy Honey Mustard Dressing. Featuring juicy grilled chicken tenderloins, creamy avocado, and a medley of fresh vegetables, this salad is perfect for a nourishing meal any time of day.
Ingredients
For the Salad:
– 2 chicken tenderloins, grilled and sliced
– 2 large avocados, diced
– 1 cucumber, thinly sliced
– 1 cup cherry tomatoes, halved
– 1/4 red onion, thinly sliced
– 3 cups mixed salad greens
– 1/4 cup fresh basil leaves, torn
– 1/4 cup goat cheese, crumbled (optional)
– Salt and black pepper, to taste
For the Honey Mustard Dressing:
– 1/4 cup extra virgin olive oil
– 2 tablespoons honey
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 clove garlic, minced
– Salt and black pepper, to taste
Instructions
1. Prepare the Honey Mustard Dressing:
In a small bowl, whisk together the extra virgin olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and black pepper until smooth and well combined.
2. Grill the Chicken Tenderloins:
Season the chicken tenderloins with salt and black pepper, then grill until fully cooked and slightly charred. Once cooled, slice the chicken tenderloins.
3. Prepare the Salad Ingredients:
Dice the avocados and halve the cherry tomatoes. Thinly slice the cucumber and red onion. Wash and dry the mixed salad greens.
4. Assemble the Salad:
In a large salad bowl, combine the sliced chicken tenderloins, diced avocados, halved cherry tomatoes, thinly sliced cucumber, red onion, and mixed salad greens. Sprinkle with torn fresh basil leaves.
5. Dress the Salad:
Drizzle the honey mustard dressing over the salad and gently toss to ensure all ingredients are evenly coated.
6. Add Optional Toppings:
Sprinkle crumbled goat cheese over the salad, if desired. Season with additional salt and black pepper to taste.
7. Serve:
Serve immediately and relish the vibrant flavors and textures of this Grilled Chicken Tenderloin and Avocado Salad with Honey Mustard Dressing.