Chicken Avocado Bacon Salad
This restaurant-quality salad is made extra special by its homemade Southwest Honey Mustard Dressing and Marinade in one. With just six simple ingredients, including the natural sweetness of raw and unfiltered honey, this dressing/marinade will bring a bold flavor to any salad.
Southwest Honey Mustard Dressing and Marinade
1/2 cup red onions, diced
2 tbsp yellow mustard
1 tbsp whole grain mustard
3 tbsp olive oil
1 tbsp cilantro, finely chopped
1/4 cup Aunt Sue’s Raw & Unfiltered Honey
Salt and pepper to taste
2 skinless boneless chicken thighs
6 cups Romaine lettuce leaves
1/4 cup bacon, diced
1 cup cherry tomatoes, halved
1 large avocado, sliced
1/4 cup corn kernels
1/4 cup red onion, julienned
Whisk together dressing/marinade ingredients to combine. Reserving a few tablespoons to use as a dressing, pour marinade into a zip top bag with the chicken thighs. Refrigerate overnight.
Fry bacon until crispy. Remove from pan, chop, and reserve.
Over medium-high heat, cook chicken in rendered bacon fat till golden brown and crispy on both sides. Remove from pan, and allow to rest for five minutes. Slice, and reserve.
In a large bowl, add romaine lettuce, then the rest of the ingredients (including bacon and chicken) on top. Drizzle remaining dressing and serve.