Honey Mustard Chicken and Bacon Salad

Prep Time: 10 Min Total Time: 25 Min Servings: 4

Ingredients

Dressing & Marinade:

• 1/3 cup honey
• 3 tbsp whole grain mustard
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tbsp Apple cider vinegar
• 1 tsp minced garlic
• 1 pinch sea salt
• 4 skinless and boneless chicken thighs or breasts

Salad: 

• 1/4 cup diced bacon (center cut)
• 4 cups Romaine lettuce leaves or mixed salad greens
• 1 cup cherry tomatoes, sliced in half 
• 1 avocado, sliced
• 1/4 corn kernels
• 1/4 cup pickled red onions

Instructions

Marinade

• Whisk marinade ingredients together to combine. Pour half the marinade into a bowl or zip top bag to use for marinating the chicken. Save the other half of the marinade to use as the dressing. 

Chicken

• Add chicken to marinade and refrigerate for 2 hrs if time allows.
• Heat a nonstick pan or grill over medium heat with about a teaspoon of oil and cook chicken pieces on each side until golden, crispy and cooked through. Cook in batches so chicken gets crispy. Once chicken is cooked, set aside and allow to rest while prepping the salad bowls.

Salad

• Prepare salad with lettuce, tomatoes, avocado slices, corn, onion strips and top with sliced chicken.
• Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad.
• Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Tips

• When I am pressed for time, I will make the marinade/dressing and use rotisserie chicken for the salad to toss together a meal in half the time!

Nutrition: (per 1 serving)

Calories: 418 Fat: 21g Carbs: 34g Fiber: 6g Protein: 28g 

Recipe Credit: https://cafedelites.com/honey-mustard-chicken-salad/#wprm-recipe-container-40524