Honey Mustard Chicken, Avocado and Bacon Salad

Name: Honey Mustard Chicken, Avocado and Bacon Salad
Total time: 35 min
Ingredients: ⅓ cups Honey; 3 tbsp Mustard; 2 tbsp Dijon mustard; 2 tbsp Olive oil; 1–2 tbsp Apple cider vinegar; 1 tsp Garlic; 1 pinch Salt; 4 Chicken thigh, skinless boneless; ¼ cups Bacon, diced; 4 cups Romaine lettuce; 1 cup Cherry tomato; 1 Avocado; ¼ cups Sweet corn; ¼ Red onion

By Cafe Delites · 35 min

Ingredients

Honey⅓ cups
Mustard3 tbsp
Dijon mustard2 tbsp
Olive oil2 tbsp
Apple cider vinegar1–2 tbsp
Garlic1 tsp
Salt1 pinch
Chicken thigh · skinless boneless4
Bacon · diced¼ cups
Romaine lettuce4 cups
Cherry tomato1 cup
Avocado1
Sweet corn¼ cups
Red onion¼

Instructions

Whisk the marinade and dressing ingredients together. Pour half into a shallow dish, add the chicken and marinate for two hours if time allows. Refrigerate the rest of the marinade untouched for the dressing.
Heat a non-stick pan, grill pan or skillet over medium heat with about 1 teaspoon of oil. Sear or grill the chicken on each side until golden, crispy and cooked through, cooking in batches so it does not release excess water.
Rest the cooked chicken on a plate.
Wipe the pan with paper towel, add another teaspoon of oil and fry the bacon until crispy.
Slice the chicken into strips. Arrange the leaves, tomatoes, avocado, corn, onion and chicken in a salad.
Whisk 2 tablespoons of water into the reserved dressing and drizzle over the salad. Scatter the bacon on top and season with a little extra salt and cracked pepper if you like.

Summarized from Cafe Delites's video. Watch it for the details.

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