Print

Grilled Honey Mustard Chicken Salad with Avocado and Seasoned Pretzels Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

A vibrant and flavorful grilled honey mustard chicken salad featuring tender marinated chicken pieces, creamy avocado, fresh mixed greens, juicy cherry tomatoes, and crunchy seasoned pretzels for a delightful texture contrast. Perfect for a wholesome lunch or dinner, this recipe combines a tangy marinade with aromatic herbs and a zesty salad dressing for a balanced, satisfying meal.

Ingredients

Chicken and Marinade

  • 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, to taste
  • Fresh lemon juice, for dressing

Salad

  • Mixed greens
  • 1 avocado, sliced
  • Cherry tomatoes, halved

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. Prepare the Honey Mustard Marinade: In a bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, minced garlic, rosemary, thyme, and salt until well combined. Pour the marinade into a resealable container, add the chicken pieces, and ensure each piece is fully coated. Refrigerate and marinate for at least 30 minutes or up to overnight to allow flavors to meld.
  2. Heat the Grill: Preheat your grill or grill pan to medium heat, ensuring it's properly heated before cooking to achieve excellent sear marks and even cooking.
  3. Grill the Chicken: Thread the marinated chicken pieces onto skewers. Place the skewers on the preheated grill and cook for 10-15 minutes, turning occasionally, until the chicken is charred on the outside and cooked through with no pink remaining inside.
  4. Prepare the Mixed Greens: In a large bowl, toss the mixed greens with a drizzle of olive oil and a squeeze of fresh lemon juice to brighten the flavors. Set aside for serving.
  5. Make the Seasoned Pretzels: Preheat the oven to 350°F (175°C). In a large bowl, toss the broken pretzel pieces with olive oil, lemon zest, garlic powder, onion powder, thyme, and a pinch of flaky salt if using, until evenly coated.
  6. Bake the Pretzels: Spread the seasoned pretzels evenly on a rimmed baking sheet. Sprinkle any leftover seasoning from the bowl over the pretzels. Bake in the preheated oven for 25 minutes, stirring once halfway through to ensure even toasting. Remove and let cool completely to crisp up before serving.
  7. Assemble the Salad: Plate the dressed mixed greens, top with the grilled chicken, sliced avocado, and halved cherry tomatoes. Scatter the cooled seasoned pretzels on top for a satisfying crunch.

Notes

  • Marinate the chicken overnight for even deeper flavor and tenderness.
  • If you don’t have skewers, you can grill the chicken pieces directly on the grill pan or skillet.
  • For a gluten-free option, substitute pretzels with gluten-free cracker pieces or nuts.
  • Leftover seasoned pretzels can be stored in an airtight container for up to 3 days.
  • Adjust the seasoning on the pretzels to your taste by adding smoked paprika or cayenne for some heat.

Find it online: https://simpleplatter.com/grilled-honey-mustard-chicken-salad-with-avocado-and-seasoned-pretzels-recipe/