Honey Mustard Chicken Salad
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 4 boneless chicken thighs trimmed
- 1 iceberg lettuce roughly shredded/chopped
- 200 grams cherry tomatoes cut into half
- ½ lebanese cucumber thinly sliced
- 1 avocado seeded, peeled and sliced
- 1 cob of corn
- 4 slice streaky bacon
- 1 tablespoons maple syrup
Honey and Mustard Sauce
- ⅓ cup wholegrain dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon white balsamic vinegar
- salt and pepper
Instructions
- In a medium bowl, whisk together the mustard, olive oil, honey and vinegar. Season with salt and pepper, to taste.
- Combine 1/3 of the honey mustard sauce in a large mixing bowl with the chicken thighs. Stir to coat, then marinade for at least 2 hours. Set aside the remaining sauce in the fridge until ready to serve.
- Preheat oven to 190 °C. Line a tray with baking paper or foil and spread the bacon out over the tray. Brush the bacon with the maple syrup.
- Bake the bacon in the oven for approximately 20 mins, turning halfway through. Cook the bacon until fairly crisp.
- Preheat your barbecue grill on a medium heat. Add the chicken to the grill and cook, turning occasionally, until the chicken is cooked through, about 10 minutes.
- Add the corn to the barbecue while the chicken is cooking and lightly char it all over. Remove the corn from the barbecue and use a sharp knife to cut the kernels from the cob.
- To assemble the salad: Divide the lettuce between 4 bowls. Top each bowl with chicken, tomatoes, corn kernels, cucumber and avocado. Break the bacon into smaller pieces and scatter over the top. Pour over the reserved honey mustard sauce and gently toss to combine.
- Best served immediately.