Ingredients
⅓cuphoney
3tbspwhole grain mustard
2tbspsmooth and mild Dijon mustard
2tbspolive oil
2tbspapple cider vinegar,or white vinegar, optional
1tspgarlic,minced
salt,to season
4chicken thighs,skinless and boneless, or chicken breasts
¼cupbacon,diced, trimmed of rind and fat
4cupsRomaine lettuce leaves,washed
1cupgrape tomatoes,sliced, or cherry
1large avocado,pitted and sliced
¼cupcorn kernels
¼red onion,sliced
Preparation
Whisk marinade/dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for 2 hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear/grill chicken fillets on each side until golden, crispy and cooked through.
Once the chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
