Honey Mustard Chicken Salad With Bacon & Avocado

Ingredients

For Dressing/Marinade:

• ⅓cuphoney
• 3tbspwhole grain mustard
• 2tbspsmooth and mild Dijon mustard
• 2tbspolive oil
• 2tbspapple cider vinegar,or white vinegar, optional
• 1tspgarlic,minced
• salt,to season
• 4chicken thighs,skinless and boneless, or chicken breasts

For Salad:

• ¼cupbacon,diced, trimmed of rind and fat
• 4cupsRomaine lettuce leaves,washed
• 1cupgrape tomatoes,sliced, or cherry
• 1large avocado,pitted and sliced
• ¼cupcorn kernels
• ¼red onion,sliced

Instructions

1. Whisk marinade/dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for 2 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.
3. Once the chicken is cooked, set aside and allow to rest.
4. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
5. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
6. 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 little extra salt and cracked pepper (optional).