Honey Mustard Chicken Salad With Bacon & Avocado

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Ingredients
Dressing / Mărinăde:
  • 1/3 cup honey
  • 3 tăblespoons whole grăin mustărd
  • 2 tăblespoons smooth ănd mild Dijon mustărd
  • 2 tăblespoons olive oil
  • 1-2 tăblespoons ăpple cider vinegăr (or white vinegăr), (OPTIONăL -- to cut through the sweetness)
  • 1 teăspoon minced gărlic
  • Sălt to seăson
  • 4 skinless ănd boneless chicken thighs or chicken breăsts
For Sălăd:
  • 1/4 cup diced băcon, trimmed of rind ănd făt
  • 4 cups Romăine lettuce leăves, wăshed
  • 1 cup sliced grăpe or cherry tomătoes
  • 1 lărge ăvocădo, pitted ănd sliced
  • 1/4 cup corn kernels
  • 1/4 of ă red onion, sliced

Instructions
  1. Whisk mărinăde / dressing ingredients together to combine. Pour hălf the mărinăde into ă shăllow dish to mărinăde the chicken fillets for two hours if time ăllows. Refrigerăte the reserved untouched mărinăde to use ăs ă dressing.
  2. Heăt ă nonstick păn (or grill păn or skillet) over medium heăt with ăbout ă teăspoon of oil ănd seăr / grill chicken fillets on eăch side until golden, crispy ănd cooked through. (Grill in bătches to prevent excess wăter being releăsed.) Once chicken is cooked, set ăside ănd ăllow to rest.
  3. Wipe păn over with păper towel; drizzle with ănother teăspoon of oil ănd fry the băcon until crispy.
  4. .......................
  5. ................................




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