Only 5 Ingredients Needed to Make This Chicken Salad Sizzle!

 After a warm day it is nice to not have to heat up the house by cooking something hot and heavy in the oven. This easy recipe makes dinner time almost a no-brainer!

Check out what Karina from Cafe Delights said about this recipe.

“THE ultimate in salads because BACON, CHICKEN, and AVOCADO are in the SAME SENTENCE.”
This is a perfect meal to fix for a nice lunch or dinner. How is that for being multi-functional!

INGREDIENTS
Dressing / Marinade:

• ⅓ cup honey
• 3 tablespoons French’s whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons Bertolli olive oil
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• ¼ cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• ¼ cup corn kernels
• ¼ of a red onion, sliced
• sprinkle with feta cheese

INSTRUCTIONS

1. Whisk marinade/dressing ingredients together to combine.
2. 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.
3. 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. Once the chicken is cooked, set aside.
4. Drizzle with another teaspoon of oil and fry the bacon until crispy.
5. Slice chicken into strips and prepare a salad with leaves, tomatoes, avocado slices, corn, onion slices, and chicken.
6. Whisk 2 tablespoons of water into the remaining untouched marinade/dressing and drizzle over the salad.
7. Sprinkle the bacon and Feta cheese over the top and season with a little extra salt and cracked pepper.

Quick Tip: Try using other flavors of bacon such as peppercorn, apple, and maple.

Photo and Recipe Courtesy Of Karina at Cafe Delights