Honey Mustard Chicken Salad with Tomatoes and Avocado

This Honey Mustard Chicken Salad is a delightful combination of flavors and textures, perfect for a healthy and satisfying meal. The marinade infuses the chicken with a burst of citrus and garlic, while the honey mustard dressing adds a sweet and tangy kick. Paired with fresh vegetables and creamy avocado, this salad is sure to become a favorite in your meal rotation.

Ingredients:

For the Marinade:

• 4 chicken breasts

• ¼ cup fresh lemon juice

• ¼ cup extra virgin olive oil

• 3 cloves garlic, minced

• 1 teaspoon Celtic Sea Salt

For the Honey-Mustard Dressing:

• 1 cup mayonnaise (use egg-free mayo for an egg-free option)

• 3 tablespoons olive oil

• 3 tablespoons raw honey

• 3 tablespoons Dijon mustard

• 1 tablespoon raw apple cider vinegar

For the Salad:

• 1 head red or green leaf lettuce, washed, patted dry, and torn into bite-size pieces

• 1 pint cherry tomatoes, cut in half lengthwise

• 2 avocados, cut into bite-size pieces

• ½ English cucumber, cut into bite-size pieces

• ¼ cup pumpkin seeds (soaked and dehydrated or sprouted preferred)

Preparation Steps:

1. Marinate the Chicken:

   • Place the chicken breasts in a large baking dish.

   • In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and Celtic Sea Salt.

   • Pour the marinade over the chicken breasts, ensuring they are well coated. Marinate at room temperature for 1 hour.

2. Grill the Chicken:

   • Preheat a grill pan over medium heat for 2 minutes. You can also use an outdoor grill if preferred.

   • Grill the chicken breasts until cooked through, approximately 5-7 minutes per side, depending on thickness.

   • Once cooked, let the chicken cool for 10 minutes before cutting into bite-size pieces.

3. Prepare the Honey-Mustard Dressing:

   • In a blender, combine the mayonnaise, olive oil, raw honey, Dijon mustard, and apple cider vinegar.

   • Blend until smooth and creamy. The dressing makes more than needed for one salad, so store the leftovers in a Mason jar in the fridge. This dressing can be used for other salads or as a dip for vegetables or chicken nuggets.

4. Assemble the Salad:

   • In a large salad bowl, place the torn lettuce leaves.

   • Add the halved cherry tomatoes, avocado pieces, cucumber pieces, and pumpkin seeds.

   • Add the grilled chicken pieces to the salad.

5. Dress the Salad:

   • Drizzle the honey-mustard dressing over the salad ingredients.

   • Toss gently to combine and ensure everything is evenly coated with the dressing.

Nutritional Benefits:

• Chicken: A great source of lean protein, essential for muscle repair and growth.

• Avocado: Provides healthy monounsaturated fats, fiber, and essential vitamins.

• Cherry Tomatoes: Rich in antioxidants, vitamins C and K, and lycopene.

• Cucumber: Hydrating and low in calories, providing vitamins and minerals.

• Pumpkin Seeds: Packed with magnesium, zinc, and healthy fats.

• Honey-Mustard Dressing: Made with raw honey and apple cider vinegar, offering natural sweetness and tanginess.

Tips:

• Chicken Cooking: Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).

• Marinade Time: For a deeper flavor, marinate the chicken for up to 2 hours.

• Dressing Storage: The honey-mustard dressing can be stored in the fridge for up to a week. Shake well before each use.

This Honey Mustard Chicken Salad with Tomatoes and Avocado is a refreshing and nutritious meal that's easy to prepare. Perfect for a light lunch or dinner, it’s sure to satisfy your taste buds and keep you feeling full and energized. Enjoy!