Mustard grilled chicken salad with avocado and herbs

Grilled chicken salad with avocado and herbs-1

A couple of months ago, I spotted a really good looking salad on the cover of a magazine.  But because I’m nothing if not frugal, I opted not to buy the magazine for the recipe, but rather just snap a quick picture of the photo on the cover and attempt to recreate it at home later.  Fast forward a couple of months and I can proudly report that our version of the magazine cover salad is a hit with the whole family.  I wasn’t sure how I’d feel about the mint, cilantro and rosemary leaves mixed in with the salad greens, but I am here to tell you that the herbs truly add a dimension of fresh flavor to which plain old salad greens cannot compare.  Take my word for it on this and try it with the herbs.  You won’t regret it.

mustard grilled chicken salad with avocado and herbs

mustard grilled chicken salad with avocado and herbs

Yield: 4


For the marinated chicken:

  • 4 boneless skinless chicken breast
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • salt and pepper to taste

For the dressing:

  • 2 heaping Tablespoons Dijon mustard
  • 1 Tablespoon maple syrup
  • 2 teaspoons apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

For the salad:

  • About eight cups of salad greens (I used baby romaine)
  • 1 cup cherry tomatoes (yellow and red, preferably), halved
  • 8 slices of cooked bacon, crumbled
  • 2 avocados, thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/3 cup crumbled feta cheese
  • 1/3 cup mint leaves
  • 1/3 cup cilantro leaves
  • 2 Tablespoons chopped fresh rosemary


  1. Combine oil, honey, vinegar, Dijon mustard, garlic, salt and pepper in a large Ziploc bag. Add chicken and refrigerate for at least an hour, preferably 4-6 hours. When chicken is done marinating, place in on a hot grill and cook it about five minutes on each side, or until it is cooked through. Set aside.
  2. To make the dressing, combine all ingredients in a mason jar and shake, shake, shake. Set aside.
  3. To assemble the salad, toss the mint, cilantro and rosemary leaves together with the salad greens and divide the between four serving plates. Top with tomatoes, bacon, avocado, pine nuts, and feta. Place sliced chicken on top and then drizzle with the maple mustard vinaigrette.

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