I've been wanting to make this for a while and tonight seemed like a perfectly good night to make it.
Only big change I made is I didn't put in avocado. Blech. I also didn't add the corn - which I don't think was much of a loss.
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| Photo from CafeDelites |
the marinade caramelizes nicely on the grill.
Looking for a light, delicious salad recipe? Make this recipe..
Honey Mustard Chicken Salad with Bacon & Avocado
Recipe from Cafedelites.com
Serves 4
Dressing / Marinade:
- 1/3 c honey
- 3 T whole grain mustard
- 2 T smooth and mild Dijon mustard
- 2 T olive oil
- 1-2 T Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness. I'd include this. I used white vinegar)
- 1 tsp minced garlic
- Salt to season
- 4 skinless and boneless chicken thighs or chicken breasts
For Salad:
- 1/4 c diced bacon, trimmed of rind and fat
- 4 c Romaine lettuce leaves, washed
- 1 c sliced grape or cherry tomatoes
- 1 large avocado, pitted and sliced
- 1/4 c corn kernels
- 1/4 of a red onion, sliced
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and 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).
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