Honey Mustard Chicken Salad With Bacon & Avocado

Prep time: 15 min

Cook time: 30 min

Servings: 2

1 - 100 gram

Ingredients 


200 grams chicken breast


 MARINADE

3 tbsp grain mustard

2 tbsp dijon mustard smooth and mild

2 tbsp olive oil infused with lemon

2 tbsp citrus champagner vinegar

1 tsp garlic

1 pinch salt

 

SALAD

1/4 cup turkey bacon

200 gram Romaine lettuce

100 gram tomatoes

120 gram avocados

1/4 cup corn

28 gram onions

1 tbsp maple syrup choc zero

Directions


Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two 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. (Grill in batches to prevent excess water being released.) Once 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).