Description
A vibrant, flavorful salad featuring tender broiled chicken thighs, crisp romaine, ripe tomatoes, creamy avocado, and tangy blue cheese all dressed in a zesty honey-Dijon vinaigrette. Balanced sweetness, tanginess, and textures make this a healthy yet indulgent meal.
Ingredients
1.5 lbs boneless, skinless chicken thighs, sliced
2 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 ripe avocado, sliced
4 oz blue cheese crumbles
1/2 cup apple cider vinegar
3 tbsp Dijon mustard
2 tbsp raw honey
1 tbsp olive oil
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven broiler to 450°F (230°C)
Whisk vinegar, Dijon mustard, honey, olive oil, garlic, salt, and pepper to make dressing
Place chicken thighs on a baking sheet, brush with half the dressing
Broil for 12-15 minutes until golden and cooked through
Toss romaine, tomatoes, avocado, and blue cheese in a large bowl with the remaining dressing
Top the salad with cooked chicken slices
Notes
For vegan adaptation, substitute blue cheese with vegan cheese
can roast vegetables like sweet potatoes or beets for added fiber
Store leftovers in an airtight container in the fridge for up to 1 day (keep chicken and salad separate for best texture)
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 12g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg