Categories: Salad
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
Directions
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Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
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Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and mustard. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Cut it into 1-inch cubes/pieces.
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Assemble the salad by combining the lettuce with a pinch of salt and pepper, tomatoes, radishes, onion, blue cheese, green onions and chicken. Drizzle with the dressing, toss and serve!
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honey mustard vinaigrette
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In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.