Honey Mustard Chicken, Bacon and Avocado Salad

Are you getting Thanksgiving food fatigue yet?  Me too, and the day hasn’t even happened yet! I’ve been looking at Thanksgiving recipes for what seems like months now, so I decided to change things up a bit today and give you a fresh, clean salad full of flavor (none associated with Thanksgiving, either!).

A rich, sharp marinade made of honey, Dijon and whole-grain mustard, lemon, apple cider vinegar and olive oil does double duty as the dressing for the salad also.  After the chicken takes a short nap in some of the marinade, the chicken is seared to golden-brown, caramelized perfection while providing intoxicating smells to entice everyone to come to the dinner table.  Crisp bacon, corn (I love the frozen charred corn from Trader Joe’s), creamy avocado, cherry tomatoes, red onion and sharp Cheddar are the accompanying acts.

This is the ultimate, year-round chicken salad for when you are craving something warm, comforting and delicious with all the healthiness of a salad!  Perhaps to combat the food coma after the holidays?

Honey Mustard Chicken, Bacon and Avocado Salad

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• Author: Amanda
• Yield: 2 to 4 servings 1x

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Description

A rich, flavorful honey-Dijon dressing does double duty as the marinade for chicken!  Combined with crisp bacon, avocado, corn, tomatoes, red onions and sharp Cheddar, this recipe is perfect any time you want a flavorful, filling dinner salad!

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Ingredients

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MARINADE/DRESSING:

• 2/3 cup honey
• 1/3 cup whole-grain mustard
• 1/4 cup smooth Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• Juice of 1/2 lemon
• 2 garlic cloves, minced and mashed to a paste with a pinch of salt
• 2 tablespoons finely chopped fresh chives
• Kosher salt and freshly ground black pepper, to taste
• 1–1/2 pounds (about 3 large) chicken breasts

FOR THE SALAD:

• 5 slices thick-cut bacon, cubed
• 1/3 cup corn kernels
• 1 head of Romaine lettuce, cut into bite-sized pieces
• 4 big handfuls mixed salad greens
• 1 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 ripe avocado, pitted, peeled and sliced
• 2 ounces grated Cheddar

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Instructions

1. Whisk the marinade ingredients together in a small mixing bowl.  Pour about half the marinade over the chicken in a shallow dish; cover and refrigerate at least 2 hours.  Reserve the remaining marinade to use as the dressing and keep refrigerated.
2. Heat a large skillet over medium heat.  When hot, add the diced bacon and cook until browned and crispy, about 8 minutes.  Transfer to a paper towel-lined plate.  Place 1 tablespoon of the fat in a separate small skillet and pour off all but 1 tablespoon of the fat.  Return the pan to medium heat.  Remove the chicken from the marinade, allowing most of the excess to drip off, and cook for about 8 to 10 minutes per side, until golden and cooked through.  You can finish in the oven at 400°, if necessary.  Let the chicken rest for 5 minutes before slicing.
3. When ready to serve, heat the small skillet with the bacon fat over medium-high heat.  When hot, add the corn kernels and sear for about 1 minute, until hot and starting to brown.  Remove from the heat.
4. To prepare the salad: Place the Romaine in a large serving bowl.  Top with the cherry tomatoes, red onion, avocado, cheddar, corn kernels, bacon and sliced chicken.  Whisk about 3 to 4 tablespoons of water into the reserved dress

Notes

Inspiration: Honey Mustard Chicken Bacon + Avocado Salad on cafedelites.com

• Category: Salads, Chicken