HONEY MUSTARD CHICKEN BACON + AVOCADO SALAD

This salad is fabulous and, while it has a sweet dressing, it is still a change of pace from the popular poppy seed dressings (which, are delicious in their own right).  My kids gobbled up the chicken... I'll have to make extra chicken next time.

HONEY MUSTARD CHICKEN BACON + AVOCADO SALAD

Dressing / Marinade:

·         2/3 cup honey

·         6 tablespoons whole grain mustard (not the same as brown mustard)

·         4 tablespoons smooth and mild Dijon mustard

·         4 tablespoons olive oil

·         2 teaspoon minced garlic

·         Salt to season (just a pinch)

·         4 skinless and boneless chicken thighs or chicken breasts

For Salad:

·         ¼ cup diced bacon, trimmed of rind and fat

·         4 cups Romaine lettuce leaves, washed

·         1 cup grape or cherry tomatoes

·         1 large avocado, pitted and sliced

·         ¼ - ½ cup corn kernels

·         ¼ of a red onion, diced into small pieces

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 (optional) into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and serve.

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