Honey Mustard Chicken Salad (04.02.14)

Posted at 11:04 AM, Apr 02, 2014
and last updated 2014-04-02 14:17:34-04


  • 2 teaspoons olive oil
  • 2 tablespoons Slide Ridge Raw Honey
  • 1 tablespoon Slide Ridge Honey Wine Vinegar
  • 3 tablespoons Dijon mustard
  • 1 lb. chicken breast, cut into strips or bite size pieces


  • 1 small head red leaf lettuce, chopped
  • 1/4 onion, thinly sliced
  • 2 carrots, sliced or shredded
  • 12-14 strawberries, sliced
  • 1 avocado, diced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup sliced almonds, toasted
  • Salt and Pepper, to taste


  • 3 tablespoons Slide Ridge Honey Wine Vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, grated
  • 2 teaspoons Slide Ridge Raw Honey
  • 1/4 cup olive oil
  • Salt and Pepper, to taste

In a large bowl, mix together the honey, vinegar and mustard. Add the chicken with salt and pepper. Coat well. Let marinate for 20 minutes. In a large frying pan, heat the oil up to medium high heat. Cook the chicken on each side for 4-5 minutes or until cooked to at least 165 degrees internally. Let rest for 5 minutes on a cutting board.

In a large bowl, mix all the salad ingredients together. For the vinaigrette, whisk all the ingredients in a small bowl. Pour over salad; add chicken. Toss all ingredients together. Serve immediately.