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Servings: 4
Prep Time: 2 hours 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes)
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Description
A delicious and refreshing salad made with juicy honey mustard chicken, crispy bacon, romaine lettuce, sweet strawberries, creamy avocado, and crunchy corn, all tied together with a tangy Dijon dressing.
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Ingredients
- ⅓ cup whole grain Dijon mustard
- 2 green onions, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons honey
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon canola oil
- 4 slices bacon, diced
- 1 head romaine, roughly chopped
- 1 ½ cups quartered strawberries
- 1 avocado, halved, seeded, peeled and sliced
- 1 cup corn kernels, canned or roasted
Instructions
- Make the dressing: In a medium bowl, whisk together Dijon, green onions, olive oil, honey, and vinegar; season with salt and pepper to taste. Set aside 1/3 of the mixture and refrigerate the remaining 2/3 until ready to serve.
- Marinate the chicken: In a gallon-size Ziploc bag or large bowl, combine chicken and reserved Dijon mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Grill the chicken: Preheat grill to medium heat. Brush chicken with canola oil; season with salt and pepper to taste. Add chicken to grill and cook, turning occasionally, until completely cooked through, reaching an internal temperature of 165°F, about 10 minutes.
- Cook the bacon: Heat a large cast-iron skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Assemble the salad: Place romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado, and corn. Pour the Dijon dressing on top of the salad and gently toss to combine.
- Serve: Serve immediately and enjoy!
