Honey Mustard Chicken Salad
This recipe is really all about the marinade; I use it on chicken, steak, fish, pork, and also use it as a salad dressing. It's quick and easy to mix up and uses basic pantry staple ingredients that don't cost an arm and a leg.
Ingredients
Marinade/Dressing
Salad
Instructions
-
Step 1
Whisk marinade / dressing ingredients together and pour half the marinade into a plastic zipper bag or dish to marinade the chicken (a couple hours if you have time)Refrigerate the untouched marinade to use as a dressing. -
Step 2
Heat a pan over medium heat with about a teaspoon of oil and sear the chicken on each side until golden, crispy and cooked through. Set aside and allow to rest. -
Step 3
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy. -
Step 4
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.
Note
If you've been here long you know that I love a big salad full of flavor and toppings. When I saw this one from Cafe Delites I knew without a doubt I had to recreate it. It's a perfect salad for fall with the warm honey and ground mustard flavors but I have to confess, I make it year round! If you like easy one skillet meals be sure to check out the original video where I shared this recipe and more.
