Toss This For A One Bowl Meal Changer! Weight Watcher Smart Points included.

I have been on so many diets that the thought of starting one just made me cringe, but realizing I can still eat the dinners I make for my family with just a few modifications is encouraging that this time I will be able to hit my goal and more importantly, maintain it.

While this recipe has a good Point value, by substituting chicken broth for the olive oil I can get this to a 10 point salad.

Wow. Just WOW.

Honey Mustard Chicken Bacon + Avocado Salad plus dressing.
For Salad:

Ingredients:

• 4 skinless and boneless chicken breasts
• 4 slices of bacon, cooked and crumbled
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• 1/2 cup corn kernels
• ¼ of a red onion, sliced

Directions:

1. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows.
2. Refrigerate the reserved untouched marinade to use as a dressing.
3. Heat a nonstick pan or skillet over medium heat with about a teaspoon of oil. 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.
4. Wipe pan out with paper towel.
5. Drizzle with another teaspoon of oil and fry the bacon until crispy.
6. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
7. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad.
8. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
9. SERVE

Dressing / Marinade:

• ⅓ cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• Salt and pepper to season

Whisk marinade / dressing ingredients together to combine.

Quick Tip: If you have a few avocados you don’t want to turn bad, go ahead and slice or mash them. Put into freezer bags and toss them into freezer. When you are ready for them take one out the night before. Crazy but they don’t brown at all!

Recipe and photo courtesy of Karina at Cafe Delights.