Chicken · 30 min
Honey Mustard Chicken Salad with Strawberries, Avocado & Corn
- 30 min
- 2–6 servings
- 655 kcal / serving
A bright chicken salad with strawberries, avocado, corn, and romaine. The honey-mustard dressing brings together tang and sweetness, making it a reliable weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ¾ lbchicken breasts, boneless skinless
- ¼ cupfrozen corn
- ½ small bunchgreen onions (scallions)
- 1 headromaine lettuce
- ½ (16 oz) pkgstrawberries
- avocados
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, mayonnaise, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchgreen onions (scallions)
- 1 headromaine lettuce
- ½ (16 oz) pkgstrawberries
- avocados
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Frozen
- ¼ cupfrozen corn
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| frozen corn | ¼ cup | ½ cup | ¾ cup |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| romaine lettuce | 1 head | 2 heads | 3 heads |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
- Pat the chicken dry and place it on a cutting board. Slice the chicken in half horizontally to form thin cutlets and season both sides with salt and pepper.
- When the pan is hot, add a small amount of oil, then cook the chicken until charred and cooked through, about 3–4 minutes per side. Transfer to a plate and loosely cover with aluminum foil.
- In a medium bowl, whisk together mayonnaise, honey, water, Dijon, and salt to make the dressing.
- Rinse and dry all produce before handling.
- Slice the strawberries and add them to the dressing bowl.
- Thinly slice the green onions and add them to the bowl with the dressing.
- Tear or chop the romaine into bite-sized pieces and add to the bowl.
- Rinse the corn under hot water to defrost and add to the salad mixture, tossing to combine.
- Slice the cooked chicken into strips.
- Halve and pit the avocado, score the flesh crosswise while still in the skin, then scoop out the pieces.
- To serve, divide the salad between plates, top with chicken slices and avocado, and enjoy.
Two tips
- Make ahead: prep the dressing and chop the veg a bit in advance and refrigerate, then combine just before serving.
- Serving idea: drizzle extra dressing on top or serve with a side of extra avocado slices from the 2 avocados listed.
Nutrition per serving
- Calories
- 655 kcal
- Protein
- 46 g
- Carbs
- 42 g
- Fat
- 37 g
- Fiber
- 17 g
- Sodium
- 146 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.