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Honey Mustard Chicken Bacon & Avocado Salad

Course: Salads
1st Gen Author: Janene Jensen

Ingredients

Marinade/Dressing

  • 1 cup honey
  • 6 Tbsp stone ground mustard
  • 4 Tbsp Dijon Mustard
  • 4 Tbsp Olive Oil
  • 2 tsp minced garlic
  • ¼-½ tsp salt
  • 4 skinless boneless chicken thighs

Salad

  • ¼ cup diced bacon
  • 4 cups romaine lettuce
  • 1 cup cherry tomatoes sliced
  • 1 lg avocado
  • ¼ cup corn
  • ¼ of a red onion sliced

Instructions

  • Whisk marinade/dressing ingredients together to combine.
  • Pour half the marinade into a plastic gallon sized ziplock bag and add chicken thighs. Allow to marinade for a minimun 2 hours. I like to marinade overnight.
  • Refrigerate the remaining marinade to use as a dressing.
  • Once marinated. Grill chicken thighs. Once cooked allow to rest.
  • If bacon isn't fried, fry bacon and pat dry with paper towels to absorb grease
  • Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
  • Optional: can add 2 Tbsp of water to leftover marinade for dressing to dilute a little. Sprinkle over salad. Top with crumbled bacon