Honey Mustard Chicken Salad

Name: Honey Mustard Chicken Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp Avocado Oil (1 tablespoon avocado oil); 1 lb Chicken Breast (1 pound boneless skinless chicken breast); 1 ½ tsp Table Salt (1 teaspoon salt + 1/2 teaspoon salt (plus more to taste)); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Onion Powder (1/2 teaspoon onion powder); ½ tsp Paprika (1/2 teaspoon paprika); ½ tsp Black Pepper (1/4 teaspoon black pepper + 1/4 teaspoon black pepper to taste); 6 pieces Bacon (6 strips cooked bacon, chopped); 10 cup Romaine Lettuce (10 cups chopped romaine lettuce); 1 cup Cherry Tomato (1 cup cherry tomatoes, halved (orange and red)); 1 cup Corn Kernels (1 cup fresh corn kernels (can also use frozen and thawed)); ¼ cup Red Onion (1/4 cup thinly sliced red onion); 2 pieces Avocado (2 avocados, sliced); 2 tbsp Chives (2 tablespoons sliced chives); ⅓ cup Pumpkin Seeds (1/3 cup pumpkin seeds or chopped pistachios); 4 oz Feta Cheese (4oz crumbled feta cheese); ¼ cup Dijon Mustard (1/4 cup dijon mustard); ½ cup Yogurt (1/2 cup whole milk yogurt); ¼ cup Apple Cider Vinegar (1/4 cup apple cider vinegar); ⅓ cup Honey (1/3 cup honey); 2 cloves Garlic (2 cloves garlic); 1 tbsp Lemon Juice (1 tablespoon lemon juice)

Honey Mustard Chicken Salad - Dinner (American)

45 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Avocado Oil1 tbsp · 1 tablespoon avocado oil
Chicken Breast1 lb · 1 pound boneless skinless chicken breast
Table Salt1 ½ tsp · 1 teaspoon salt + 1/2 teaspoon salt (plus more to taste)
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Onion Powder½ tsp · 1/2 teaspoon onion powder
Paprika½ tsp · 1/2 teaspoon paprika
Black Pepper½ tsp · 1/4 teaspoon black pepper + 1/4 teaspoon black pepper to taste
Bacon6 pieces · 6 strips cooked bacon, chopped
Romaine Lettuce10 cup · 10 cups chopped romaine lettuce
Cherry Tomato1 cup · 1 cup cherry tomatoes, halved (orange and red)
Corn Kernels1 cup · 1 cup fresh corn kernels (can also use frozen and thawed)
Red Onion¼ cup · 1/4 cup thinly sliced red onion
Avocado2 pieces · 2 avocados, sliced
Chives2 tbsp · 2 tablespoons sliced chives
Pumpkin Seeds⅓ cup · 1/3 cup pumpkin seeds or chopped pistachios
Feta Cheese4 oz · 4oz crumbled feta cheese
Dijon Mustard¼ cup · 1/4 cup dijon mustard
Yogurt½ cup · 1/2 cup whole milk yogurt
Apple Cider Vinegar¼ cup · 1/4 cup apple cider vinegar
Honey⅓ cup · 1/3 cup honey
Garlic2 cloves · 2 cloves garlic
Lemon Juice1 tbsp · 1 tablespoon lemon juice

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Steps

1Make the Dressing
2Add all of the ingredients to a blender and blend until well combined and creamy.
3Make the Salad:
4Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of dressing until lightly dressed. Top the salad with all of the veggies and toppings.
5Make the Chicken
6Add the chicken breast to a large mixing bowl. Add the salt, pepper, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
7Top the salad with the sliced chicken and serve with additional dressing.