Honey Mustard Chicken Salad with Strawberries, Avocado & Corn

Ingredients

• 2 avocados
• 0.5 lb chicken breasts (Boneless, skinless)
• 0.5 cup frozen corn
• 1 small bunch green onions (Scallions; trimmed and thinly sliced)
• 2 heads romaine lettuce (Chopped or torn into bite-sized pieces)
• 16 oz strawberries (Trimmed and thinly sliced)
• black pepper (For seasoning)
• Dijon mustard (For the dressing)
• extra virgin olive oil (For coating the pan)
• honey (For the dressing)
• mayonnaise (For the dressing)
• salt (For seasoning the chicken and dressing)
• water (For the dressing)

Steps

1. 1

   Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

2. 2

   While the pan heats, pat the chicken dry with paper towels and place it on a cutting board. Holding a knife parallel to the cutting board, cut each breast in half horizontally to form thin cutlets.

3. 3

   Season both sides of the chicken cutlets with salt and black pepper.

4. 4

   Once the pan is hot, coat it with extra virgin olive oil. Add the chicken and grill until charred and cooked through, 3–4 minutes per side.

5. 5

   Transfer the cooked chicken to a plate and loosely cover it with aluminum foil.

6. 6

   Meanwhile, place the mayonnaise, honey, water, Dijon mustard, and salt in a large bowl. Whisk until combined to make the dressing.

7. 7

   Wash and dry the fresh produce.

8. 8

   Using a clean cutting board, trim and thinly slice the strawberries. Add them to the bowl with the dressing.

9. 9

   Trim and thinly slice the green onions, then add them to the bowl.

10. 10

    Chop or tear the romaine into bite-sized pieces and add it to the bowl.

11. 11

    Place the frozen corn in a colander and rinse it under hot running tap water to defrost. Add the corn to the bowl and toss to combine the salad.

12. 12

    Thinly slice the chicken into strips.

13. 13

    Halve and pit the avocados. While each half is still in its skin, cut crosswise, then scoop the avocado out with a spoon.

14. 14

    Divide the salad between plates or bowls. Top with the chicken and avocado, then serve.

Notes

The structured recipe does not provide quantities for the dressing ingredients, cooking oil, salt, pepper, or water; use the amounts specified by the original Mealime serving plan if available.

Nutrition per serving

• main
• salad
• summer
• grilled
• high-protein
• dairy-free
• sweet-and-savory