Honey Mustard Chicken Salad

Years ago, I used to dine at a popular restaurant owned by the parent company of Red Robin. It was called “Winners” and I suppose you could say it was a more upscale version of Red Robin that was located across the street from RR in Tukwila, WA. This salad is a nod to my favorite menu item from Winners, which closed sometime in the early 2000s. I had been making this for years and then forgot about it. I’m happy to say my husband and I have enjoyed it three times this week and it is packed with delicious raw veggies!

Honey Mustard Chicken Salad

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Honey Mustard Chicken Salad
Serves two

4 strips of baked, breaded chicken or 10 nuggets baked & cut in half
2 slices of bacon
1 cup of spinach
2-3 cups of chopped lettuce or a bag of salad mix
1/2 an avocado
1 small Roma tomato
1/2 a red bell pepper
2 thin slices, including all the rings, of a red onion
1 green onion
Honey mustard dressing: to taste (I used the Great Value brand from Wal*Mart and it tasted great!)

Optional: two chopped hard-boiled eggs and 1/4 cup shredded cheddar cheese

Bake the chicken as instructed on the packaging. I prefer Tyson or Banquet white meat breaded chicken strips.

Cut up two slices of bacon and cook through. I keep mine in the freezer and chop about 1″ across all the slices to yield one slice in several pieces.  Cutting two of these one inch slices through all the frozen bacon will give you the equivalent of about two slices and you don’t have to do all that cutting after they’re cooked.  I dropped the pieces into a hot pan and pan-fried them while chopping vegetables, then drained the pieces on a paper towel.

Dice and reserve the avocado.  Toss the chopped onions, diced red pepper and tomatoes into a large salad bowl. Add the spinach and lettuce mixture to the vegetables in the bowl and pour about two or three tablespoons of honey mustard dressing over everything. With a pair of tongs, toss evenly to coat, or put a lid on the bowl and shake to coat the salad. Distribute the salad among two dinner plates.

Sprinkle the cooked, chopped bacon and avocado pieces evenly on the two salads. Remove chicken from the oven and chop into bite size pieces, then place meat from two strips on each salad. Drizzle more honey mustard dressing onto the chicken. Add freshly ground black pepper and eat immediately. Enjoy!



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