Bowls, Dinner, Healthy, Lunch, Meat/Poultry, Salad, Snacks and Appetizers, Summer

Grilled Honey Mustard Chicken Salad with Avocado and Seasoned Pretzels

Grilled honey mustard chicken salad with sweet and smoky marinated grilled chicken skewers, avocado, addictive seasoned pretzels and fresh cherry tomatoes. Perfect for a satisfying but healthy summer meal that The whole family can enjoy.

grilled honey mustard chicken salad

Colorful, loaded salads have to be one of the best parts of summer. This grilled honey mustard chicken salad is one of my favorites. It tastes super fresh and the sweet honey mustard marinated chicken pairs so well with the avocado, cherry tomatoes and hearty mixed greens. And if that’s sounding a little too healthy, sprinkle on some crunchy seasoned pretzels to really take this salad to the next level.

How to Make Grilled Honey Mustard Chicken Salad

Marinate the chicken: For this recipe, I like to use boneless skinless chicken breasts just because they’re easier to cut into cubes. You’ll want to do this first to speed up the marination time.

For the honey mustard marinade, whisk together some apple cider vinegar, olive oil, honey, Dijon mustard, thyme and rosemary. Pour into a large rectangular container and arrange the pieces of chicken so they’re all covered by the marinade. Marinate in the fridge for at least 30 minutes, up to overnight if you have time.

seasoned pretzels

Make the seasoned pretzels: For these, I used the big hard sourdough pretzels from Snyders. I recommend using either these, or some other substantial shape as they will hold onto the seasoning better than say, mini twists.

Break the pretzels up into bite size pieces and toss in a bowl with the seasoning mixture. Spread everything out onto a rimmed baking sheet and scrape on any seasoning that gets left in the bowl. Bake the pretzels for about 20-25 minutes or until toasty and seasoning seems to be sticking. Let them cool for a few minutes before serving.

Grill the chicken: To cook the chicken, I used an outdoor gas grill but a grill pan would also work. It might take just a few minutes longer to cook through so keep that in mind. Preheat whatever you’re using to medium heat while you prepare the chicken.

Thread the marinated chicken pieces onto skewers. If using wooden skewers, you may want to soak them in water for 10 minutes before doing this. Grill for about 10-15 minutes, depending on the size of your pieces and heat of your grill. Since the pieces are so small, you can’t really stick a thermometer in there to check for doneness. Instead, slide off a piece and cut it open. You’ll know the chicken is done when it’s no longer pink in the middle.

grilled honey mustard chicken salad

Assemble: this grilled honey mustard chicken salad does not have an official dressing per say, but the other ingredients are so flavorful, a simple drizzle of olive oil and lemon juice is perfect. Before serving, go do toss the greens, then divide among bowls. Top with grilled chicken, seasoned pretzels, avocado and cherry tomatoes. A sprinkle of flaky salt is also quite good. Enjoy!

Tips for Making Grilled Honey Mustard Chicken Salad

  • This salad is best served fresh, when the chicken is fresh off the grill, but it also makes for a delicious leftover meal. Store the chicken in an airtight container in the fridge for up to 4 days. The pretzels keep at room temperature in an airtight container for a couple weeks.
  • This grilled honey mustard chicken salad would also be great with some grilled vegetables if you’re looking for something even more substantial. Try zucchini, red onion and bell peppers all brushed with a little oil.
  • Something to keep in mind when cooking the chicken: just because there are grill marks, this does not mean the chicken is cooked through! Take a piece off and double check just to be sure.
grilled honey mustard chicken salad

More Summer Recipes to Try

Made this Honey Mustard Chicken Salad Recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!

grilled honey mustard chicken salad

Grilled Honey Mustard Chicken Salad with Avocado and Seasoned Pretzels

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Grilled honey mustard grilled chicken salad with sweet and tender , marinated grilled chicken skewers, addictive seasoned pretzels for some crunch, avocado and fresh summer greens. Dairy free and so delicious!

Ingredients

  • 2 lbs boneless skinless chicken breasts (about 4), cut into bite size pieces
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil + more as needed
  • 2 tbsp honey
  • 1 1/2 tbsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp rosemary
  • 2 tsp thyme
  • 1/2 tsp salt
  • Freshly ground black pepper
  • Fresh lemon juice
  • Mixed greens, avocado, and cherry tomatoes for serving

For the seasoned pretzels

  • 2 cups pretzels, broken into pieces
  • 3 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp thyme
  • Pinch of flaky salt (optional)

Instructions

    1. For the honey mustard marinade, whisk together the apple cider vinegar, olive oil, honey, mustard, garlic, herbs and salt. Pour into a resealable container and add the chicken, arranging so each piece is covered by the marinade. Marínate in the fridge for at least 30 minutes, up to overnight.
    2. When ready to cook, preheat the grill or grill pan to medium heat and thread the chicken onto skewers. Grill for 10-15 minutes, turning occasionally until charred and no longer pink in the middle.
    3. To serve, toss the mixed greens with lemon juice and a drizzle of olive oil. Top with grilled chicken, sliced avocado, cherry tomatoes and the seasoned pretzels.

    For the Seasoned Pretzels

      1. Preheat the oven to 350 F.
      2. Toss all ingredients in a large bowl then spread evenly onto a rimmed baking sheet, sprinkling on any seasoning left behind in the bowl.
      3. Bake for 25 minutes and let cool completely before serving.



Nutrition Information:
Yield: 6 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 552Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 129mgSodium: 646mgCarbohydrates: 28gFiber: 4gSugar: 8gProtein: 50g

All nutritional info is an estimation

One Comment

  1. Pingback: Lemon Basil Orzo Salad with Grilled Corn ~ Wandering Chickpea

Leave a Reply