Ingredients
Scale
- 5 tablespoons dijon mustard
- 3–4 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 1/4 pounds boneless skinless chicken breasts
- 3 romaine hearts, halved lengthwise
- 6 slices bacon, cooked and crumbled
- 3 hard-boiled eggs, quartered
- 1 avocado, halved
- 1/2 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
Instructions
- In a glass measuring cup, whisk together dijon mustard, honey, lemon juice, olive oil, garlic powder, salt, and pepper. Marinate the chicken in 1/4 cup of the mixture for at least one hour.
- Preheat the grill to 425°F. Grill the marinated chicken for about 5-7 minutes on each side until it reaches an internal temperature of 165°F. Let rest before slicing.
- Drizzle olive oil over the romaine hearts and avocado; season with salt and pepper. Grill cut-side down for about 3 minutes for romaine and 4-6 minutes for avocado.
- On a serving platter, layer grilled romaine as a base and top with sliced chicken, bacon, eggs, avocado, tomatoes, and blue cheese. Serve with extra honey dijon dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 550
- Sugar: 9g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 195mg