Chicken: Honey Mustard Chicken Salad with Bacon & Avocado
Source: Found on Pinterest
Wow, this salad is the ultimate! Love honey mustard!!
Combined with an artisan bread or dinner rolls, it is the perfect light meal.
Ingredients
Dressing/Marinade
- ⅓ c. honey
- 3 Tbls. whole grain mustard
- 2 Tbls. Dijon mustard smooth and mild
- 2 Tbls. olive oil
- 1 Tbls. apple cider vinegar
- 1 t. fresh garlic, minced
- 1 pinch salt to season
Salad Ingredients
- 4 c. romaine lettuce leaves or 5 oz. spring mix, washed
- 4 slices center-cut bacon
- 1 c. grape tomatoes cherry tomatoes, sliced
- 1 avocado large, pitted and sliced
- ¼ c. corn kernels (room temperature)
- ¼ c. red onion sliced
- dried cranberries, optional
- goat cheese crumbles, optional
Instructions
Whisk marinade/dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken for two hours, or a little longer, if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a large nonstick grill pan or skillet with about a teaspoon of oil, over medium heat, and sear chicken on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest while preparing the salad.
Wipe pan out with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy. Or cook in microwave (line a paper plate with paper towel, lay strips of bacon across, cover with a piece of paper towel and microwave on high for 2+ minutes, until crispy).
Slice chicken into strips.
Prepare salad: On a large platter or in a large bowl, add greens with tomatoes, avocado slices, corn, onion strips and chicken. If desired, add dried cranberries and/or goat cheese.
Whisk 2 tablespoons of water into the remaining untouched marinade/dressing and drizzle over the salad. If using a bowl, toss to mix. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
NOTE: Serves 4