Name: Honey Mustard Chicken, Bacon and Avocado Salad
Ingredients: 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; 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

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!

Ingredients

Scale

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

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.
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.
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.
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