Ingredients

The following ingredients have 4 Servings
  • ⅓ cup honey
  • 2 tablespoons smooth and mild Dijon mustard
  • 3 tablespoons whole grain mustard
  • 2 tablespoons plus 2 teaspoons Olive Oil, (divided)
  • 3 cloves garlic, (minced)
  • 4 skinless boneless chicken thighs, (can use breasts)
  • 4 slices cooked bacon
  • 4 cups Romaine lettuce leaves, (washed and chopped into strips)
  • 1 cup cherry tomatoes, (halved)
  • ½ large avocado (pitted and sliced (can use all if you prefer))
  • ¼ cup corn kernels ((we prefer canned, uncooked))
  • ½ red onion (sliced )

Instruction

  • Make the dressing by combining the honey, mustard, 2 tablespoons of oil, and garlic. Reserve HALF of the dressing in a clean bowl and refrigerate covered until ready to serve.
  • Marinate the chicken with the unreserved dressing overnight.
  • In a skillet over medium heat, heat 1 teaspoon of oil until shimmering. Brown one side of the chicken for 3 to 4 minutes. Once browned, flip the chicken and cover the skillet. Let cook for about 6 minutes, until the thickest part reads 165°F with a meat thermometer.  
  • Transfer the chicken to a clean plate and tent loosely with foil. Let rest for 5-10 minutes. After resting, slice into strips.
  • While the chicken is resting, carefully wipe the skillet mostly clean and return it to the stove over medium heat. Heat the remaining 1 teaspoon of oil until shimmering.
  • Cook the bacon until crispy. Transfer bacon to a paper towel-lined plate to drain the fat. Once cool enough to handle, chop the bacon into 1/2-inch pieces.
  • Assemble the salad by plating the lettuce, tomatoes, avocado, corn, and red onion. Top with the chicken strips and bacon pieces. Drizzle on the remaining dressing.