Grilled Honey Mustard Chicken Salad Recipes

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain.
• In large bowl, stir together seasoning mix, mayonnaise and honey mustard. Add pasta, chicken, spinach, tomatoes, celery, cheese and eggs; toss gently to coat. Top with crumbled bacon. Serve immediately, or cover and refrigerate 1 hour to chill.

Steps:

• In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
• Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
• Flip the chicken thighs over, fully covering them in the marinade.
• Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
• Heat a large skillet over medium heat, and place the chicken thighs in the pan.
• Cook for five minutes on each side, or until the chicken is cooked through.
• Remove the chicken and set aside.
• Wipe the pan clean and place back on the heat.
• Add the chopped bacon to the pan and cook until crispy, about ten minutes.
• Transfer the bacon to a paper towel-lined plate to drain.
• Add three tablespoons of water to the reserved marinade and stir to combine.
• Slice the chicken into strips.
• Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
• Enjoy!

Steps:

• Preheat the grill for medium heat.
• In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
• Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for a future meal.
• Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for a future meal and transfer remaining onions to serving platter.
• In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.