This honey mustard chicken salad has become my go-to for easy entertaining and warm-weather dinners. I first put this combination together on a long summer afternoon when I wanted something bright, satisfying, and a little bit unexpected. The dressing is the star: whole grain Dijon gives texture and savory depth, honey brings a gentle sweetness, and white balsamic adds a bright acidity that ties everything together. The result is a salad where every bite alternates juicy, crunchy and creamy notes — the grilled thighs stay tender and carry a glossy honey glaze that contrasts beautifully with cold romaine.

I discovered this arrangement while cleaning out the fridge before a small dinner party. I had leftover corn, a bowl of strawberries and a single avocado that needed using. Added to marinated chicken and crisp bacon, the marriage of flavors was immediate and memorable. Guests complimented the balance of textures and flavors, and the recipe earned a permanent slot in my summer rotation. It is forgiving to make, easy to scale up, and the dressing is one you will reach for again and again.

Ingredients

• Whole grain Dijon mustard (1/3 cup): Choose a quality brand with visible mustard seeds, such as Maille or Pommery, for texture and tang. This is the backbone of the dressing and gives the glaze structure.
• Green onions (2): Thinly sliced for a mild oniony lift; use the green and tender white parts. They add freshness without overpowering the honey.
• Extra virgin olive oil (3 tablespoons): Use a fruity extra virgin for the dressing. It emulsifies with the mustard to create a silky coating that clings to the lettuce and chicken.
• Honey (1 1/2 tablespoons): Light or wildflower honey works well. It sweetens the dressing and helps the chicken caramelize when grilled.
• White balsamic vinegar (1 tablespoon): Gives brightness without heavy color. If unavailable, a light apple cider vinegar works as a substitute.
• Kosher salt and freshly ground black pepper: Season to taste; the salt enhances sweetness and balances acidity.
• Boneless, skinless chicken thighs (1 pound): Thighs stay juicier than breast. Look for uniform pieces about 3 to 4 ounces each to ensure even cooking.
• Canola oil (1 tablespoon): For brushing the chicken before grilling to prevent sticking and encourage even char.
• Bacon (4 slices): Dice and crisp for smoky crunch; center-cut or thick-cut both work depending on desired chewiness.
• Romaine lettuce (1 head): Roughly chopped for crunch and volume; choose firm, crisp leaves.
• Strawberries (1 1/2 cups): Quartered for bursts of sweet acidity; fresh, ripe berries work best.
• Avocado (1): Halved, seeded, peeled and sliced for creaminess that balances the vinaigrette.
• Corn kernels (1 cup): Use canned drained corn or roast fresh corn for a smoky note; frozen then thawed is also acceptable.

Instructions

Make the dressing: In a medium bowl, whisk together 1/3 cup whole grain Dijon, 2 thinly sliced green onions, 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons honey and 1 tablespoon white balsamic vinegar. Taste and season with kosher salt and freshly ground black pepper. Reserve one third of the mixture for tossing the salad at the end and put the remaining two thirds in the refrigerator to use as the marinade. Marinate the chicken: Place 1 pound boneless, skinless chicken thighs in a gallon size Ziploc bag or large bowl and pour in the refrigerated Dijon mixture. Seal and refrigerate for at least 2 hours, up to 6 hours, turning the bag occasionally so the marinade coats the meat evenly. When ready to cook, remove the chicken and drain excess marinade. Preheat the grill and season: Preheat your grill to medium heat, which is roughly 375 to 400 degrees F on many gas grills. Brush the chicken lightly with 1 tablespoon canola oil and season both sides with salt and pepper. The oil helps prevent sticking and encourages a flattering char. Cook the chicken: Place the chicken on the preheated grill and cook, turning occasionally, until the internal temperature reaches 165 degrees F, about 8 to 12 minutes total depending on thickness. Use an instant-read thermometer and look for clear juices when pierced. Rest the cooked thighs for 5 minutes before slicing to retain juices. Cook the bacon: While the chicken rests, heat a large cast iron skillet over medium-high heat. Add 4 slices diced bacon and cook until brown and crispy, about 6 to 8 minutes. Drain excess fat, then transfer bacon to a paper towel-lined plate to crisp further. Assemble the salad: Place roughly chopped romaine in a large bowl and top with sliced grilled chicken, crispy bacon, 1 1/2 cups quartered strawberries, sliced avocado and 1 cup corn kernels. Drizzle the reserved dressing from the refrigerator over the salad and gently toss to combine, coating the leaves without wilting them. Serve immediately.

Storage Tips

Store the components separately for best results. Keep leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Place bacon on a paper towel-lined plate and refrigerate separately to preserve crispness. If you plan to store the salad, keep lettuce and produce in a separate container from the dressing and protein; assemble only when ready to eat. Reheat chicken gently in a low oven at 300 degrees F for 8 to 10 minutes covered to avoid drying before slicing over fresh greens.

Ingredient Substitutions

If you prefer a lighter protein, swap chicken thighs for boneless chicken breasts and reduce grilling time by a few minutes. For a vegetarian option, use firm tofu pressed and grilled, or chickpeas roasted with a bit of oil and smoked paprika. Replace bacon with smoked tempeh for a plant-based smoky note. If white balsamic is not available, use apple cider vinegar at the same ratio but reduce to 3/4 tablespoon if you prefer less acidity.

Serving Suggestions

Serve this salad with crusty bread or grilled pita for a fuller meal, or offer lemon wedges for extra brightness. A chilled Sauvignon Blanc or a crisp lager pairs beautifully with the honey mustard flavors. For family-style service, present the chopped romaine in a large bowl and arrange chicken, bacon and produce on top so guests can help themselves. Garnish with a few extra chopped green onions and a sprinkle of cracked black pepper for a finished look.

Cultural Background

The idea of pairing fruit with savory proteins has roots across many cuisines; combining sweet strawberries with mustard and grilled meat is a modern American take that reflects a trend toward bright, seasonal salads. Mustard-based dressings are widespread in European cuisines, with whole grain mustard particularly popular in French preparations. The inclusion of corn and bacon nods to classic American summer dishes, making this salad a fusion of fresh produce and grilled tradition.

Seasonal Adaptations

In spring and summer, use fresh sweet strawberries and roasted fresh corn straight from the grill. In cooler months swap strawberries for roasted pears or slices of crisp apple and use thawed roasted corn or pomegranate arils for a jewel-like pop. A touch of toasted pumpkin seeds adds autumnal texture. Adjust the greens to baby spinach or mixed lettuces when romaine is out of season.

Meal Prep Tips

Prep the dressing and marinate the chicken the night before to compress cooking time on serving day. Grill or pan-sear the chicken and cool completely before refrigerating. Pack salad components in separate meal prep containers with the dressing in small leak-proof jars. When ready to eat, reheat chicken briefly and combine with cold produce for a quick, elevated lunch.

This salad has been a reliable favorite in my home — flexible, quick to finish and full of contrasts that keep every bite interesting. Share it with friends, customize it with seasonal produce, and make the honey mustard dressing your new salad staple.