Honey Mustard Chicken Salad
Honey Mustard Chicken Salad
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- Dressing / Marinade:
- ⅓ cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons smooth and mild Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- Salt to season
- 4 chicken breasts
- For Salad:
- ¼ cup diced bacon trimmed of rind and fat
- 4 cups Romaine lettuce leaves washed
- 1 cup sliced cherry tomatoes
- 1 large avocado pitted and sliced
- ¼ cup corn kernels
- ¼ 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 over medium heat with about a teaspoon of oil and cook chicken fillets on each side until golden, crispy and cooked through. 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.