Dive into freshness with our Honey Mustard Chicken Salad! Perfect balance of sweet and tangy wrapped in every bite!
Ingredients:
Dressing / Marinade:
1/3 cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1-2 tablespoons apple cider vinegar (optional)
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or breasts
For Salad:
1/4 cup diced bacon, trimmed of rind and fat
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes
1 large avocado, pitted and sliced
1/4 cup corn kernels
1/4 of a red onion, sliced
Directions:
Whisk marinade/dressing ingredients together. Pour half into a shallow dish to marinate the chicken for two hours if possible. Refrigerate the untouched marinade to use as a dressing.
Heat a nonstick pan with a teaspoon of oil and sear the chicken on each side until golden and cooked through. Once done, let it rest.
Wipe the pan, add a new teaspoon of oil, and fry the bacon until crispy.
Slice chicken into strips and assemble the salad with lettuce, tomatoes, avocado slices, corn, and red onion. Add chicken.
Whisk 2 tablespoons of water into the reserved marinade/dressing and drizzle over the salad. Top with bacon and optionally, extra salt and cracked pepper.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 420 | Servings: 4
Crisp Honey Mustard Chicken Salad with Avocado and Bacon
Ingredients
Dressing / Marinade:
- 1/3 cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons smooth and mild Dijon mustard
- 2 tablespoons olive oil
- 1-2 tablespoons apple cider vinegar optional
- 1 teaspoon minced garlic
- Salt to season
- 4 skinless and boneless chicken thighs or breasts
For Salad:
- 1/4 cup diced bacon trimmed of rind and fat
- 4 cups Romaine lettuce leaves washed
- 1 cup sliced grape or cherry tomatoes
- 1 large avocado pitted and sliced
- 1/4 cup corn kernels
- 1/4 of a red onion sliced
Instructions
- Whisk marinade/dressing ingredients together. Pour half into a shallow dish to marinate the chicken for two hours if possible. Refrigerate the untouched marinade to use as a dressing.
- Heat a nonstick pan with a teaspoon of oil and sear the chicken on each side until golden and cooked through. Once done, let it rest.
- Wipe the pan, add a new teaspoon of oil, and fry the bacon until crispy.
- Slice chicken into strips and assemble the salad with lettuce, tomatoes, avocado slices, corn, and red onion. Add chicken.
- Whisk 2 tablespoons of water into the reserved marinade/dressing and drizzle over the salad. Top with bacon and optionally, extra salt and cracked pepper.
