Honey Mustard Chicken Salad (Print Version)
# Ingredients:
→ Honey Mustard Marinade/Dressing
01 -
⅓ cup whole grain Dijon mustard
02 -
2 green onions, thinly sliced
03 -
3 tablespoons extra virgin olive oil
04 -
1 ½ tablespoons honey
05 -
1 tablespoon white balsamic vinegar
06 -
Kosher salt and freshly ground black pepper, to taste
→ Protein
07 -
1 pound boneless, skinless chicken thighs
08 -
4 slices bacon, diced
09 -
1 tablespoon canola oil
→ Salad Components
10 -
1 head romaine, roughly chopped
11 -
1 ½ cups quartered strawberries
12 -
1 avocado, halved, seeded, peeled and sliced
13 -
1 cup corn kernels, canned or roasted
# Instructions:
01 -
Whisk together Dijon, green onions, olive oil, honey and vinegar; season with salt and pepper. Reserve 1/3 for dressing and refrigerate remaining 2/3 for marinade.
02 -
Combine chicken with reserved Dijon mixture in a Ziploc bag. Marinate 2-6 hours, turning occasionally.
03 -
Brush marinated chicken with canola oil, season with salt and pepper. Grill on medium heat until internal temperature reaches 165°F, about 10 minutes.
04 -
Cook diced bacon in cast iron skillet until crispy, 6-8 minutes. Drain on paper towels.
05 -
Combine romaine, chicken, bacon, strawberries, avocado, and corn in a large bowl. Toss with refrigerated Dijon dressing and serve immediately.
# Notes:
01 -
Best served immediately
02 -
Marinade time: 2-6 hours
03 -
Can use fresh or canned corn