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

1. Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.

2. 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.

3. 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!

4. honey mustard vinaigrette

5. 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.

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