Honey Mustard Chicken, Avocado + Bacon Salad
Need a gluten free and dairy free beverage? Honey Mustard Chicken, Avocado + Bacon Salad could be an outstanding recipe to try. One portion of this dish contains around 27g of protein, 19g of fat, and a total of 404 calories. For $2.65 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of corn kernels, cherry tomatoes, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 22751 foodies and cooks. It is brought to you by Cafe Delites. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns an awesome spoonacular score of 96%. Similar recipes include Honey Mustard Chicken, Avocado + Bacon Salad, Honey Mustard Chicken, Avocado + Bacon Salad, and Avocado Chicken Salad with Honey Mustard Vinaigrette.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
1 large avocado , pitted and sliced
1/4 cup diced bacon , trimmed of rind and fat
1 cup sliced grape or cherry tomatoes
1/4 cup corn kernels
2 tablespoons smooth and mild Dijon mustard
1 teaspoon minced garlic
1/3 cup honey
2 tablespoons olive oil
1/4 of a red onion , sliced
4 cups Romaine lettuce leaves , washed
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
3 tablespoons whole grain mustard
Equipment:
whisk
paper towels
grill pan
frying pan
grill
Cooking instruction summary:
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.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.Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.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).
Step by step:
1. Whisk marinade / dressing ingredients together to combine.
2. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
3. 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.Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
4. 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).
Nutrition Information:
covered percent of daily need
