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For meal prep, keep the dressing separate until ready to serve to avoid sogginess.
Store grilled chicken and salad components in airtight containers in the fridge for up to 2 days.
Leftover dressing can be refrigerated for up to a week.
Variations:
Add toasted nuts like almonds or walnuts for extra crunch.
Substitute chicken with grilled shrimp or tofu for a different protein option.
Incorporate cooked quinoa or couscous for a heartier salad.
Add fresh herbs like parsley, cilantro, or basil to brighten flavors.
FAQ:
Q: Can I use store-bought honey mustard dressing?
Yes, but homemade dressing offers fresher taste and control over ingredients.
Q: How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C), or juices should run clear.
Q: Can I grill the chicken indoors?
Absolutely — use a grill pan or a regular skillet on the stove.
Q: How can I make this salad vegan?
Replace chicken with grilled tofu or tempeh and use a vegan mayo for the dressing.
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