Skip to main content

HONEY MUSTARD CHICKEN SALAD WITH BACON & AVOCADO




















  • 1/3 cup honey

  • 3 tablespoons whole grain mustard

  • 2 tablespoons smooth and mild Dijon mustard

  • 2 tablespoons olive oil

  • 1-2 tablespoons Apple cider vinegar (or white vinegar),
    (OPTIONAL -- to cut through the sweetness)

  • 1 teaspoon minced garlic

  • Salt to season

  • 4 skinless and boneless chicken thighs or chicken breasts













  • 1/4 cup diced bacon, trimmed of rind and fat

  • 4 cups Romaine lettuce leaves, washed

  • 1 cup sliced grape or cherry tomatoes

  • 1 large avocado, pitted and sliced

  • 1/4 cup corn kernels

  • 1/4 of a red onion, sliced











  1. 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.

  2. 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.

  3. Wipe pan over with paper towel; drizzle with another teaspoon
    of oil and fry the bacon until crispy.

  4. Slice chicken into strips and prepare salad with leaves,
    tomatoes, avocado slices, corn, onion strips and chicken. 

  5. 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).


Read Full Recipe ---> Click Here






Labels:

Comments

Post a Comment

Popular posts from this blog

Sugar Cookie with Sugar Cookie Frosting

1 cup (2 sticks or 226g) unsalted butter, softened 1 1/4 cups (250g) granulated sugar 3/4 cup (94g) confectioners sugar 3 (6 ounces) eggs, room temperature 3/4 cup (168g) vegetable oil 1 teaspoon cream of tartar 1 teaspoon salt 5 1/2 cups (688g) all-purpose flour 1/2 cups (113g) unsalted butter, softened 3/4 cups (173g) sour cream 4-5 cups (440-550g) confectioners sugar 1 teaspoon salt red food color Preheat oven to 350°F. In the bowl of a stand mixer, combine butter, granulated sugar, confectioners sugar and mix until just combined. Drizzle in oil and pour in eggs and mix well. In a bowl add the cream of tartar and salt to the flour and roughly sift. Slowly add the flour to the butter mixer and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl. Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined cookie sheet. Roll out each cookie dough ball until it is smooth and round. Using a kitchen glass that has been pres...
Post a Comment
Read more

Peppermint Oreo Balls

Peppermint Oreo Balls Home » Uncategories » Peppermint Oreo Balls Ingredients 36  Oreos 8  ounces  cream cheese 16  ounces  white chocolate melting wafers 1/2 teaspoon peppermint extract 48 crushed peppermint candies Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Place the cream cheese and Oreos in a food processor and process until combined. Scoop out small parts of the mixture and roll into 48 1" balls. Place the balls on a cookie sheet lined with parchment paper. Freeze for  20 minutes , or until hardened. Melt the semisweet chocolate with peppermint extract in the microwave at 30 second increments, stirring between each one.  Once melted, dip each ball in it with a fork, scraping the bottom. Roll in peppermint candies and put the ball on the parchment paper. Base Recipe adapted from this SITE
Post a Comment
Read more