Warm, smoky, and bursting with flavor—this salad is summer on a plate! I love serving everything on one big platter and letting everyone dig in family-style. The charred veggies and honey mustard chicken are a match made in BBQ heaven.
Grill Everything Honey Mustard Chicken Salad
Equipment
- Large griddle pan or outdoor hotplate
- Sharp knife
- Serving Platter
Ingredients
- 2 whole romaine lettuces halved
- 2 large beef tomatoes sliced into 1-inch thick rounds
- 4 orange peppers sliced into thick strips
- 4 corns on the cob
- 2 lb 900g chicken tenders
- ½ cup 120 ml olive oil plus more for brushing and drizzling
- ½ cup 120 ml lemon juice
- 2 tbsp Dijon mustard
- ½ tsp paprika
- ½ tsp red pepper flakes
- 2 tbsp salted butter
- Salt and black pepper to taste
Instructions
- In a medium size bowl mix together the olive oil, lemon juice, mustard, paprika and red pepper flakes and season also with a little salt and pepper.
- Place the chicken tenders into the bowl and toss to coat. Cover and leave to marinate whilst you prepare the rest of the ingredients.
- Once everything is ready, heat a large griddle pan over a medium heat and brush with olive oil. (You will see from my images that I cooked this on my large outdoor hotplate but it is just the same as a grill pan)
- Place the corn on the cob onto the grill first as they will take the longest to cook. Once the first side is charred, twist them to start charring another side and then add the chicken tenders to the grill pan.
- Allow to cook for 3-4 minutes until golden brown on one side then flip to cook the other side.
- Add the peppers to the grill.
- Continue turning the corn on the cobs until all sides are charred nicely.
- Add the beef tomato slices and the romaine lettuce to the grill and cook until turning golden and warmed. Flip the peppers to char the other side.
- Add the tablespoons of butter to the top of the corns and allow to melt over them then turn them so that all sides are coated in the melted butter.
- Serve everything on a large platter with a drizzle of a little more olive oil and some salt and pepper
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
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