Honey Mustard Chicken Salad
Ingredients
For the Salad:
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 4 slices bacon, diced
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- ¼ red onion, thinly sliced
- ¼ cup sweet corn kernels
Honey Mustard Dressing & Marinade:
- ⅓ cup honey
- 3 tbsp wholegrain mustard
- 2 tbsp Dijon mustard
- 1–2 tbsp The Australian Vinegar Co. Organic Apple Cider Vinegar
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt, to taste
Method
1. Prepare the dressing
In a bowl, whisk together the honey, wholegrain mustard, Dijon mustard, apple cider vinegar, olive oil, garlic and a pinch of salt until smooth.
2. Marinate the chicken
Pour half of the dressing over the chicken, turning to coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours for extra flavour). Reserve the remaining dressing in the fridge.
3. Cook the bacon
Heat a frying pan over medium heat and cook the bacon until crisp. Transfer to a plate lined with paper towel.
4. Cook the chicken
Using the same pan, cook the chicken for 5–6 minutes per side, or until golden and cooked through. Remove from the pan, allow to rest for 5 minutes, then slice into strips.
5. Assemble the salad
Arrange the lettuce, cherry tomatoes, avocado, red onion and corn in a large serving bowl or platter. Top with the sliced chicken and crispy bacon.
6. Finish and serve
Whisk 2 tablespoons of water into the reserved dressing to thin it slightly. Drizzle over the salad just before serving and enjoy.