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Recipe of the week: Honey Mustard Chicken Salads

By February 6, 2018recipe

We eat a lottttt of salads over here. Like… a lot. Salads are versitile, they’re a great way to sneak a bunch of veggies into your daily diet and they travel well (just put your dressing in a separate container). What’s not to love? They get a bad rap, but if you’re branching out of the lettuce-tomatoes-croutons-ranch salad trap, there’s a million variations to keep things interesting. One of our favorite tricks is to mix in a few surprises- maybe even something you wouldn’t let yourself eat normally so that you’re now excited to eat this giant bowl of green stuff. Case in point? Today’s recipe has bacon in it! Not into bacon? Skip it or replace it with something that makes you happy. You can find the original recipe HERE. We made a few edits because we thought it was too sweet.

Prep Time      Cook Time           Total Time
 10 mins             15 mins                  25 mins

Here’s our take!

Dressing / Marinade:
  • Roughly 1/6 cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • tablespoon Apple cider vinegar (or any vinegar), (OPTIONAL — to cut through the sweetness)
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts
For Salad:
  • 1/4 cup diced bacon
  • 4 cups Romaine lettuce leaves , washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • 1/4 cup corn kernels
Instructions
  1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for an hour if time allows (we skipped this step and just put it on the last 2 minutes of cooking – {no time!} and it still turned out great). 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 and fry the bacon until crispy. Remove to paper towels and dry off excess oil.
  4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn 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 tiny bit of salt and cracked pepper (optional).

Voila! Speedy, delicious salad that makes a great lunch or dinner. Send us a message if you make it and let us know what you think!