A vibrant chopped salad featuring broiled honey mustard chicken, crisp vegetables, creamy avocado, blue cheese, and a tangy homemade vinaigrette.

1 pound boneless skinless chicken thighs

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

3 tablespoons honey

2 teaspoons apple cider vinegar

2 teaspoons mustard

8 cups chopped butter lettuce

3 radishes diced

1 cup cherry tomatoes chopped

1 avocado chopped

1/2 red onion chopped

2 ounces crumbled blue cheese

2 tablespoons chopped green onions

3 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon mustard

2 garlic cloves minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup extra virgin olive oil

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1. Set your oven broiler to high and position the oven rack about 6 inches below the heat. Line a baking sheet with foil.

2. Season the chicken thighs on both sides with salt, pepper, and smoked paprika and place on the prepared baking sheet.

3. Broil for 7 minutes, turn the chicken, and broil another 7 minutes.

4. Stir together honey, apple cider vinegar, and mustard in a small bowl.

5. Brush the honey mustard mixture over the chicken, broil for 2 minutes, flip, brush again, and broil another 2 minutes.

6. Remove the chicken and let it rest for several minutes, then cut into bite size pieces.

7. Whisk together apple cider vinegar, honey, mustard, garlic, salt, and pepper in a bowl. Slowly whisk in olive oil until smooth.

8. In a large bowl combine chopped lettuce, radishes, tomatoes, avocado, red onion, blue cheese, and green onions.

9. Add chopped chicken, drizzle with vinaigrette, toss gently, and serve.

Let the chicken rest before chopping to keep it juicy.

Store dressing separately if preparing ahead of time.

Add toasted nuts or seeds for additional crunch.