Oven Baked Honey Mustard Glazed Chicken Salad

Baked honey mustard chicken glazed in a sweet, tangy, and savory marinade that is cooked until juicy and tender. Easily serve it on top of fresh spring mix.

4 from 1 vote

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Prep Time 15

Cook Time 30

Course lunch

Cuisine American

Servings

Equipment

knife
cutting board
baking dish
oven

Ingredients

Chicken and Marinade

12 oz boneless chicken thighs
1/4 cup green onions
2 tablespoons soy sauce
2 tablespoons dijon mustard
1 tablespoon honey
1/4 teaspoon garlic powder
1 tablespoon olive oil

Salad Ingredients

4 cups spring mix
1 cup pre-cut broccoli slaw mix
1/2 cup cherry tomatoes (sliced)

Salad Dressing

1 tablespoon dijon mustard
1 tablespoon honey
4 tablespoon olive oil
1 lemon (juiced)
1/4 teaspoon garlic powder
1/4 teaspoon salt

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Instructions

Pre-heat the oven to 425F. In a mixing bowl, mix together the chicken marinade. Then, add the chicken and coat it with the marinade. Marinate for at least 10 minutes.
Then, place the chicken in a baking dish and bake in the oven for 20 minutes. After 20 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F.
After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces.
Meanwhile, in a bowl, mix together the salad dressing ingredients until it is well blended. Assemble the chicken on top of the spring mix salad with broccoli slaw mix and cherry tomatoes. Drizzle everything with the salad dressing.