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Honey Mustard Chicken Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salads
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.