Honey Mustard Chicken, Bacon and Avocado Salad
Description
Treat yourself to a salad that's so good, you won't want to share. The chicken is marinated in a crazy good Honey Mustard Marinade, which can be done overnight to save time the day of grilling. The salad is full of Romaine lettuce, grilled chicken and won
Ingredients
Dressing/Marinade:
⅓ c. honey
3 T. whole grain mustard
2 T. smooth and mild Dijon mustard
2 T. olive oil
1 t. minced garlic
salt, to taste
4 skinless, boneless chicken thighs or chicken breasts
Salad:
¼ c. diced bacon, trimmed of rind and fat
4 c. Romaine lettuce, washed
1 c. grape or cherry tomatoes, sliced
1 large avocado, pitted and sliced
¼ c. corn kernels
¼ of a red onion, sliced
salt and freshly ground black pepper, to taste
Directions
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Whisk together marinade/dressing ingredients to combine. Reserve and refrigerate half of the marinade for later use as a dressing. Pour the second half of the marinade into a shallow dish; place chicken fillets in dish to marinate in refrigerator for 2 hours, if time allows.
Heat a non-stick pan, grill pan or skillet over medium heat with about 1 t. oil; sear/grill chicken fillets on both sides until golden, crispy and cooked through. (Grill in batches to prevent excess water from being released.) When chicken is done, set aside and allow to rest.
Wipe out pan with paper towel; drizzle pan with 1 t. oil; fry bacon until crispy; crumble.
Slice chicken into strips; prepare salad with Romaine leaves, tomatoes, sliced avocado, corn, onion slices and chicken.
Whisk 2 T. water into the reserved marinade/dressing; drizzle over the salad. Sprinkle bacon over the top; season with a little salt and freshly ground black pepper, if desired.
4 servings.