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Honey Mustard Chicken, Bacon, And Avocado Salad

by Ochi Scobie

Ingredients

for 4 servings

Dressing/Marinade

  • 2 tablespoons
    olive oil
  • ⅓ cup
    honey (110 g)
  • 3 tablespoons
    stone ground mustard
  • 2 tablespoons
    dijon mustard
  • ½ lemon
  • 1 teaspoon
    minced garlic
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 4 chicken thighs, skinless and boneless

Salad

  • 1 head romaine lettuce, chopped
  • 1 cup
    cherry tomato, halved (200 g)
  • ¼ red onion, thinly sliced
  • 1 avocado, sliced
  • 1 hard-boiled egg, sliced
  • ¼ cup
    cooked bacon, diced (55 g)

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Preparation

  1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
  2. Remove ½ of the marinade and refrigerate to use as a dressing.
  3. Add chicken thighs to remaining marinade and let it marinate for two hours.
  4. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
  5. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
  6. Slice chicken into strips and place in the salad.
  7. Add the remaining marinade to the salad and toss.
  8. Sprinkle bacon on top.
  9. Enjoy!
 

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