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This honey mustard chicken salad is refreshing and light but also super filling! The honey mustard dressing is to die for.

Delicious Honey Mustard Chicken Salad with Bacon and Avocado

This honey mustard chicken salad is refreshing and light but also super filling! The honey mustard dressing is to die for. 

Servings 4 people

Ingredients

For the dressing

  • 1/4 cup honey
  • 1/4 cup whole grain mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp dijon mustard (you can also use spicy brown)
  • 2 tbsp olive oil (or avocado oil)
  • 2 small cloves minced garlic
  • 1 tbps water
  • salt and pepper to taste

For the salad

  • 4 skinless and boneless chicken breasts
  • 6 slices of cooked bacon, chopped
  • 2 heads of Romaine lettuce
  • 1 cup sliced cherry tomatoes
  • 1 large avocado, sliced
  • 1/4 cup roasted corn (broil in oven for 6-8 mins on high)
  • red onion slices, to taste

Instructions

  1. Place your corn kernels on a baking sheet and broil on high for 6-8 minutes until the kernels start to brown and get crispy.

  2. Make the dressing by whisking all ingredients together. Reserve half and keep it in the fridge until the salad is ready to assemble. In a shallow dish, place the other half of the dressing and add the chicken breasts to marinate for at least 2 hours (if you have time) or at least 30 minutes.

  3. In a nonstick pan, add a tsp of oil or Pam and cook the chicken breasts for about 4 minutes on each side, until the juices run clear and there is no pink. Try not to move the chicken at all until it's time to flip to ensure even and controlled cooking. 

  4. If there is any leftover marinade, you can add it to the pan if you want. Once finished, remove from heat and them the chicken rest.

  5. You can cook the bacon in the same pan. Just give it a quick wipe and add your bacon. I like to cut the bacon slices in half first. 

  6. Cut and wash the romaine. I like to cut the whole head in half vertically, then I go down and chop into bite size pieces.

  7. Slice up your chicken. Add the sliced avocado, cherry tomatoes, roasted corn and as much onion as you like. Drizzle with the dressing and serve cold.