Honey Glazed Chicken Summer Salad

Don’t let the name deceive you. This honey glazed chicken salad makes for a refreshing treat during any season.

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Makes: 6 servings
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All You Need

  • 6 tbsp (90 mL) Mustard Billy Bee Honey Mustard
  • 3 tbsp (45 mL) Billy Bee Liquid Honey
  • juice from 2 limes
  • 1/4 tsp (1 mL) garlic in oil
  • 1/2 lb (250 g) skinless, boneless chicken breast
  • 1/2 cup (125 mL) black beans
  • 1/2 cup (125 mL) each thinly sliced red onion and red pepper
  • cob of corn
  • 2 medium romaine hearts, torn
  • 3/4 cup (175 mL) olive oil
  • 1 tbsp (15 mL) pickled jalapeno


  1. In blender container, add honey mustard, honey, lime juice, olive oil, jalapeno and garlic. Cover; blend until smooth.

  2. Marinate chicken breasts in 1/3 of dressing for 30 minutes. Reserve remaining dressing for salad.

  3. Grill, broil or pan fry chicken breasts until internal temperature reaches 165°F (74°C). Cut chicken into 1 in (2 cm) cubes. Discard leftover marinade.

  4. Grill or broil corn for 6 minutes turning often. Remove kernels from cob

  5. In large bowl, combine all ingredients. Toss to coat well.


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