Honey Mustard Chicken Salad

A little bacon goes a long way with salad.  The bacon and honey mustard dressing make it feel indulgent, but it remains light and doesn't bog you down.

Honey Mustard Chicken Salad

Ingredients

Salad

• 2 Tbsp. olive oil
• 4 chicken thighs, boneless and skinless
• 8 cups salad greens, of your choice
• 1/4 cup bacon or pancetta, diced
• 1 avocado, sliced
• 1 cup grape tomatoes, halved
• 1/4 cup red onion, sliced
• 1/4 cup corn kernels, fresh or frozen
• 2 Tbsp. olive oil
• salt & pepper, to taste

• Dressing & Marinade

• 1/3 cup honey
• 1/4 cup apple cider vinegar
• 3 Tbsp. whole grain mustard
• 2 Tbsp. Dijon mustard)
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• Salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add oil and sautee bacon until crisped, remove to paper towels to drain.  Remove chicken from marinade and pat dry with paper towels; discard marinade.  Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and add to salad along with the bacon.  Drizzle with dressing and serve immediately.
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