Honey Glazed Chicken Salad (04.23.14)

Posted at 11:01 AM, Apr 23, 2014
and last updated 2014-04-23 16:43:00-04

Honey Glazed Chicken:

  • 1/3 cup Raw Miller Honey
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons rosemary, chopped
  • 1 lb. chicken tenders or strips
  • Salt and Pepper, to taste


  • 1 head red leaf lettuce, chopped
  • 1 tomato, chopped
  • 1 cup carrots, shredded or chopped
  • 1/2 red bell pepper, diced
  • 1 cup mango, diced or chunks
  • 1 cup red or green grapes, sliced in half
  • 1/2 cup dried cranberries or cherries
  • 1/4 cup pumpkin seeds
  • 1/3 cup parmesan cheese, freshly grated


  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon fresh ginger, grated
  • 3 tablespoons Raw Miller Honey
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Salt and Pepper, to taste

For the Honey Glazed Chicken, mix together the honey, vinegar, rosemary, salt and pepper in a small bowl. Reserve a couple tablespoons of the glaze in a separate bowl. Set aside. On a greased grill or frying pan up to medium high heat, cook the chicken until cooked through, about 3-4 minutes on each side. Brush the glaze on the chicken 2-3 times on each side while cooking. Let chicken rest on a cutting board for 5 minutes after cooking. Cut chicken into bite size pieces. Drizzle reserved two tablespoons of glaze on the chicken.

For the salad, combine all ingredients in a large bowl. Add chicken. For the dressing, combine all ingredients in a small bowl. Whisk together. Pour over salad and chicken. Mix well. Serve immediately.

Sponsor: Utah’s Own: Miller’s Honey