99% would make again
Honey Mustard Chicken, Bacon, And Avocado Salad
featured in 11 Satisfying Salads For Avocado Lovers
Tasty Team
June 10, 2019
Ingredients
for 4 servings
Dressing/Marinade
- 2 tablespoons olive oil
- ⅓ cup honey (110 g)
- 3 tablespoons stone ground mustard
- 2 tablespoons dijon mustard
- ½ lemon
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 chicken thighs, skinless and boneless
Salad
- 1 head romaine lettuce, chopped
- 1 cup cherry tomato (200 g), halved
- ¼ red onion, thinly sliced
- 1 avocado, sliced
- 1 hard-boiled egg, sliced
- ¼ cup cooked bacon (55 g), diced
Nutrition Info
- Calories 543
- Fat 26g
- Carbs 38g
- Fiber 5g
- Sugar 31g
- Protein 40g
Estimated values based on one serving size.
Preparation
- In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
- Remove ½ of the marinade and refrigerate to use as a dressing.
- Add chicken thighs to remaining marinade and let it marinate for two hours.
- Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
- Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
- Slice chicken into strips and place in the salad.
- Add the remaining marinade to the salad and toss.
- Sprinkle bacon on top.
- Enjoy!
Ingredients
for 4 servings
Dressing/Marinade
- 2 tablespoons olive oil
- ⅓ cup honey (110 g)
- 3 tablespoons stone ground mustard
- 2 tablespoons dijon mustard
- ½ lemon
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 chicken thighs, skinless and boneless
Salad
- 1 head romaine lettuce, chopped
- 1 cup cherry tomato (200 g), halved
- ¼ red onion, thinly sliced
- 1 avocado, sliced
- 1 hard-boiled egg, sliced
- ¼ cup cooked bacon (55 g), diced
Nutrition Info
- Calories 543
- Fat 26g
- Carbs 38g
- Fiber 5g
- Sugar 31g
- Protein 40g
Estimated values based on one serving size.
Preparation
- In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
- Remove ½ of the marinade and refrigerate to use as a dressing.
- Add chicken thighs to remaining marinade and let it marinate for two hours.
- Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
- Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
- Slice chicken into strips and place in the salad.
- Add the remaining marinade to the salad and toss.
- Sprinkle bacon on top.
- Enjoy!
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