Grilled Chicken Harvest Salad With Lemon Honey Dijon Vinaigrette

What You’ll Need

For the Salad

• 4 cups mixed greens

• 1 cup cherry tomatoes, halved

• 1 carrot, peeled into ribbons or shredded

• ½ cup roasted corn

• 1 avocado, sliced

• ½ cucumber, sliced

• ¼ cup shaved parmesan cheese

For the Grilled Chicken

• 1 lb. regenerative organic chicken breast 

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

Lemon Honey Dijon Vinaigrette

• 3 tbsp olive oil

• 1 tbsp fresh lemon juice

• 1 tbsp Dijon mustard

• 1 tbsp honey

• 1 tsp apple cider vinegar

• 1 small clove garlic, minced

• Salt and black pepper to taste

Let’s Cook

1. Grill the Chicken

Pat the chicken breast dry and rub with olive oil.
Season with salt, pepper, garlic powder, onion powder, and paprika.

Grill over medium-high heat 5–6 minutes per side, or until the internal temperature reaches 165°F.

Remove from heat and let rest 5 minutes, then slice thinly.

2. Roast the Corn

If using fresh or frozen corn:

Heat a skillet with a small drizzle of olive oil over medium-high heat.
Add the corn and cook 4–5 minutes, stirring occasionally, until lightly charred.
Season with a small pinch of salt.

3. Make the Vinaigrette

In a small bowl or jar whisk together:

• olive oil

• lemon juice

• Dijon mustard

• honey

• apple cider vinegar

• minced garlic

Season with salt and black pepper to taste.
Whisk until emulsified.

4. Assemble the Salad

In a large bowl or serving platter add:

• mixed greens

• cherry tomatoes

• carrots

• roasted corn

• cucumbers

• avocado slices

Top with the sliced grilled chicken and shaved parmesan.

5. Finish & Serve

Drizzle with the lemon honey Dijon vinaigrette and toss lightly before serving.

Serve immediately with extra dressing on the side.