Smokey Grilled and Honey Glazed Chicken atop crisp lettuce, sweet peas, fresh mint, radishes and red onion, with a creamy Mustard Vinaigrette. This salad is fresh, flavorful and perfect for Spring & Summer!
Yes! You read that right. Salad on a MONDAY.
We’ve margarita’ed. We’ve brunched.
But today we are going to hippie lettuce the ish out of Monday. And you are going to LOVE it.
Because, when a salad is THIS amazingly delicious, you NEED it on a Monday.
And then every day thereafter on repeat.
Obviously.
I kid you not, friends.
This salad is jazz hands type of seriously scrumptious. 👐
It is my new faaavorite salad.
Did you just roll your eyes?
Okay, okay. So I know I say that, like, every third Monday of the month, BUT I’m seriously smitten with this chicky, green beauty. 😍
Check it oooout…
Grilled Honey Chicken & Pea Salad with Mustard Vinaigrette
Aka – THE chicken salad of spring. AND summer.
Juicy, succulent, tender, smoky grilled and honey glazed chicken atop refreshing, crisp bibb lettuce, with pops of sweet peas, slices of spicy radishes, bunches of fresh, cooling mint, and a generous scattering of pungent red onion.
But, we mustn’t forget about the dressing. A super creamy, silky smooth, slightly sweet, terrifically tangy mustard vinaigrette.
See what I mean?
SERIOUSLY scrumptious, I tell ya!
All the components of this dish are amazingly delish on their own – the chicken, the salad and the dressing – but when their powers combine… oh wait, I can’t steal from captain planet.
When their DELICIOUSNESS combine, it is nothing short of straight up SPECTACULAR.
How to make it:
Word to the wise, this salad does require a bit of planning for the chicken, but other that this beauty is a breeze!
First, marinate the chicken by combining a bit a honey with a few splashes of oil, a couple cloves of garlic, a squeeze of lemon juice and a dash of salt n’ pepper. Whisk it all together. Place the chicken breasts in a zip-closure bag and pour the marinade on top. Seal the bag and transfer the chicken to the refrigerator to marinate.
Meanwhile, make the vinaigrette by adding all the ingredients for the dressing in a small food processor or blender. Pulse until everything is silky smooth.
When the chicken is done marinating, remove it from the marinade, and toss it on the (preheated) grill. Grill the chicken, turning once, for 5-8 minutes per side, or until cooked through. Transfer the chicken to a clean work surface and let it rest for at least 3 minutes.
In the meantime, arrange the lettuce and mint on a platter, scatter on the peas, radishes and red onion. Slice the chicken and toss it in a few tablespoons of the vinaigrette, then add it to the salad. Drizzle everything with more vinaigrette, swoon over how pretty it is, and then serve.
Recipe Notes:
- You can substitute chicken thighs for chicken breasts if you would like. Simply adjust the grill time accordingly. The amount of time the chicken takes to cook through will depend on the thickness of your chicken. Chicken is cooked through when it reaches an internal temperature of 165 degrees F.
- For the most flavor, I highly suggest you let the chicken marinate for the full two hours. However, if you are short on time you can let it marinate for as little as 20 minutes.
- You can either make the vinaigrette in a food processor/blender or you can use a mason jar. I recommend using a processor or blender, because it will make the dressing super creamy. However, if you don’t have one of those machines, a mason jar will do. Just make sure you chop the shallot really fine.
- While entirely optional, I recommend cutting the grilled chicken (after it has rested) and tossing it with a few tablespoons of the mustard vinaigrette before serving. If you didn’t let the chicken marinate for the full 2 hours, I would definitely do this to really punch up the flavor of the chicken.
Summer salads don’t have to be bland, boring, or made just for birds! Get your grill on and whip up this Honey Chicken & Pea Salad! Your taste buds will thank you. 😉
Until Thursday friends, cheers – to summer grilling!
-XOXO-
Cheyanne
Smoky Grilled and Honey Glazed Chicken atop crisp lettuce, sweet peas, fresh mint, radishes and red onion, with a creamy mustard vinaigrette.
- 1.5 pounds Boneless Skinless Chicken Breasts
- 3 TBS Honey , plus extra for brushing
- 3 TBS Olive Oil
- 2 Cloves Garlic – minced
- 1 large Lemon - juice
- Kosher Salt & Ground Black Pepper
- 1 head Bibb Lettuce or Butter Lettuce – trimmed and separated into leaves
- 1 bunch Mint Leaves - torn
- 1 Cup Sweet Peas – fresh, cooked or frozen, defrosted
- 2-4 Radishes – thinly sliced
- ½ small Red Onion – small dice
- 1 small Shallot – roughly chopped
- 6 TBS Olive Oil
- 3 TBS Lemon Juice
- 1 ½ TBS Dijon Mustard
- 2 tsp Honey
- Marinate the chicken: In a small non-reactive bowl combine the honey, oil, garlic, lemon juice, ¼ teaspoon pepper and ½ teaspoon salt. Whisk until well combined. Place the chicken in a large Ziploc bag and pour the marinade on top. Seal the bag and transfer the chicken to the refrigerator for at least 20 minutes, or up to 2 hours.
- Meanwhile, make the vinaigrette: Place all the ingredients for the dressing in a small food processor or blender. Season generously with salt and pepper. Puree until silky smooth. Transfer to a container with a tight fitted lid and set aside.
- Grill the chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill, turning once, about 5-8 minutes per side, or until cooked through*. During the last few minutes of grilling, brush the tops of the chicken with honey if desired. Transfer chicken to a clean work surface and allow to rest for at least 3 minutes. Cut the chicken into thick slices. (Optional: toss the chicken slices in a few tablespoons of the vinaigrette)
- To Serve: Arrange lettuce and mint on a platter, or individual serving plates. Top with peas, radishes, red onion and sliced chicken. Drizzle with vinaigrette and garnish as desired. Enjoy!
1. You can substitute chicken thighs for chicken breasts if you would like. Simply adjust the grill time accordingly. The amount of time the chicken takes to cook through will depend on the thickness of your chicken. Chicken is cooked through when it reaches an internal temperature of 165 degrees F.
2. For the most flavor, I highly suggest you let the chicken marinate for the full two hours. However, if you are short on time you can let it marinate for as little as 20 minutes.
3. You can either make the vinaigrette in a food processor/blender or you can use a mason jar. I recommend using a processor or blender, because it will make the dressing super creamy. However, if you don’t have one of those machines, a mason jar will do. Just make sure you chop the shallot really fine.
4. While entirely optional, I recommend cutting the grilled chicken (after it has rested) and tossing it with a few tablespoons of the mustard vinaigrette before serving. If you didn’t let the chicken marinate for the full 2 hours, I would definitely do this to really punch up the flavor of the chicken.
*Nutritional Information includes everything (chicken, salad, and dressing).
You Might Also Like:
Southwestern Honey BBQ Chicken Quinoa Salad
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Glowing Green Spring Couscous Salad
Yes to ALL the salads this week, please! Especially when they are as pretty and tasty as this one! Love me some peas and especially on a salad with those pops of mint and radish and red onion. And that chicken is seriously making my mouth water!! Way to do salad right my friend! Have a wonderful week! XO
I am definitely a salad person. You have just turned those everyday ingredients into such a fine salad. Excellent, Chey. I must try your creamy mustard dressing…looks so GOOD!
I love that beautiful Bibb lettuce! Makes me want to reach right in and turn this gorgeous salad into wraps! Love all the Spring veggies in here! Happy Monday, dear friend!
Salad on a Monday is the BEST! Actually, salads any day are just fine, as I adore salads. And sometimes because overeating just happens to occur on the weekends (wink wink) salads are definitely needed come Monday. I’m loving the bright colors in here, Cheyanne! The pops of peas and mint look gorgeous, as does that vinaigrette. I think I could eat this for breakfast, lunch and dinner. My kind of meal! Pinned and can’t wait to try out. Happy Monday to you!
I could eat salads every day, especially looks as yummy as this one! It looks bright, fresh and ‘happy’ if that’s such a thing for a salad to be. Love the chicken in there for extra oomph and the mustard vinaigrette sounds divine! Salad for the win!! Have a wonderful week, Chey! xo
Hahaha, Oh Cheyanne – I’m so gonna LOVE joining ya as ya “hippie lettuce the ish out of Monday!” Yes – bring on all the salads – especially when they come with a delicate and seriously scrumptious vinaigrette as this dreamy creamy one here!
It was close to 90 here yesterday and salads are so appropriate – for this hot weather – funny how I can eat a big bowl of salad but pick at heavier food when the heat’s on! Looking forward to what comes outta your kitchen next!
Happy Monday, friend! Hope this week is a wonderful one for ya! xoxo
Healthy salads should be a Monday thing because it’s what we need most after weekend excess! haha This looks so fresh and inviting and the flavors sound off the charts delicious. That dressing! This is what I want for dinner tonight!
Salads are the perfect thing for Mondays! But I’m all about the hippie lettuce :). It’s so hot here that all I’ve been eating lately is salads because I just can’t do heavy food when it’s 100 degrees outside. So bring on alllll the beautiful salad recipes! This one looks perfect. Have an awesome week, Chey!
Such a perfect dinner salad with great flavour! This is definitely the fresh food I’m craving right now. Can’t wait to try it 🙂
Hi Cheyanne,
I don’t usually eat just salad for lunch, is always salad with meat, or empanada or a slice of quiche. But your salad looks so comforting and the flavors go together so well, I am glad you share this.
Hey Chey! How was your weekend, mine super cool, we went to a Sting concert on Saturday night! and it was great! You had me at honey and peas! love this.
After the celebratory food we indulged in all weekend, I’d say we’re beyond ready for a gorgeous salad like this! I just love Bibb lettuce! So pretty and presentational… I can’t wait to try this one with your fabulous vinaigrette! Cheers, dear! xoxo
But seriously, how did you even take these photos??? And where did you get this magnificent, magically perfect salad from? My dear, I never roll my eyes when you’re talking. Especially not when it’s about food! This salad could not be more beautiful. Plus, who doesn’t need more salad recipes? You’re always inspiring me to get more creative with mah greens! This beauty is picture perfect. Wishing you an awesome week ahead! Can’t wait til we can chat. Miss you loads and loads! xoxo
I feel like I could and should eat a TRUCKLOAD of salad after the last couple of weeks of margarita-ing and brunch-ing and wine and dine-ing..This salad sounds SO GOOD!!!!! Loving it Chey!
This salad is definitely a beauty Cheyanne! I’m like the biggest fan of salads especially when the weather warms up like it has here. I could pretty much eat salads all summer and be totally content, so I’m always looking for new ones to try. Love the addition of peas, radish, and mint..YUM! Such a great combination and your pictures just make me wanna reach through the screen. Have a wonderful week 🙂
Yummm I can see why you love this and are dubbing it a perfectly acceptable Monday food! I LOVE a good salad, especially when it’s packed with as much deliciousness as this one. Plus, you need something to go hand in hand with your Monday margarita. JK! Kind of 🙂
There’s nothing boring or bland about this salad at all, Chey! In fact, I’ve got some shrimp and may whip up this dressing for a salad tonight since I have everything I need and it would be amazing! I can see why you would put this on repeat! Cheers!
So healthy and so delicious Chey! I love that creamy mustard vinaigrette too. I’m sure I’ll be slathering that on just about everything! Hope your week is off to a great start!
OMG Al the recipes you’ve been posting have been diet friendly and I really love you for that. I’m so easily tempted, you are keeping me on track more than you know Cheyanne. Yay Hippy Lettuce, I’m all about hippy lettuce lol. Hello Jazz Hands, lol I’m giving you some awesome Jazz Hands right now. Loving the addition of peas, radishes, and mint… I’ll devour this salad in minutes.
Oh yes! I am so ready for salads, salads, and more salads….and maybe a little ice cream. 🙂 This salad looks amazing! Love those little peas 🙂
This looks like the perfect dish! Yum!
I love the sound of the salad, looks perfect for spring! 🙂
This looks so good!
“Summer salads don’t have to be bland, boring, or made just for birds!” Did you just quote me, Chey? Cause it’s exactly what I’ve been saying for many years. (Well in my case I normally refer to lavender when I say this haha) This salad is utterly scrumptious – totally agree with this! That’s a perfect summer combo for a light but satisfying salad. Well done!
Such a gorgeous photo, love those vibrant colors. Have a great week!
What a beautiful salad, Cheyanne! I’m swooning over this! I absolutely love salads that have peas, especially in spring when I can get ’em fresh from my garden. That vinaigrette looks fab and has my mouth watering! Can’t wait to try!
This is EXACTLY what I’m craving right now. After a week of heavy eating (vacay!), I’m so ready for hearty but veggie-forward (and delicious of course!) meals like this.
That salad looks so green and fresh and crisp! Pinning to try for this week yum!!
This salad is everything! Great close up shot on the peas!! I love bibb lettuce, its my favorite, I find it crisp yet silky. The chicken marinade is making me hungry and I love that the dressing is creamy, just seems to suit those perky peas perfectly… hmmm, the use of that many “p”s all in a row there was not intentional, lol, but it works. Take care 🙂
This salad is a beauty, or a stud? i almost want to treat as a Friday night date. That good looking and you are sooo right this is spring a d summer courting. Brilliant salad.
Cheyanne this salad is so perfect for spring/summer! It looks so light and fresh, and I loooove the sounds of that marinade. I think salads for dinner are the bomb. Especially when they’re full of peas and creamy dressings. Beautiful, beautiful photos here!!
What a beautiful salad! No wonder it is your favorite at the moment, it makes me drool only by seeing the pictures.
Absolutely in love with this beautiful and flavorful looking salad. Green and crisp salads like this are my favorite too, so I guess it’s gonna be my new favorite salad as well. It’s lunch time I am craving for it now. Have a lovely week ahead. 🙂
This salad is gorgeous! I have been alll about the salads lately with the warmer weather and this sounds soooo good! I literally just picked up our CSA box for the week and it has a boatload of lettuce in it – I think it’s a sign I need to make this!
Between the terrifically tangy mustard vinaigrette and the grilled chicken I’m all over this one!