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Honey Mustard Salad

ChickenGastro-PubGrill

Time: 2 hours 35 minutes

Yield: 4 servings

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About

The delicious sweet and tangy flavors of honey mustard permeate this Honey Mustard Salad. It is in the name, after all! The dressing for this Honey Mustard Salad is a showstopper, but since the salad is also loaded with golden, savory chicken thighs, succulent bacon crumbles, juicy strawberries, and summery corn kernels, you'll be sure to find other things in this salad to love! The golden shimmer of Honey Mustard Salad will bring people to the dining table in a real hurry!

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Ingredients

  • 1/3 cup whole-grain Dijon mustard
  • 2 green onions, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1 tablespoon white balsamic vinegar
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 pound chicken thighs, boneless and skinless
  • 1 tablespoon canola oil
  • 4 slices bacon, diced
  • 1 head romaine, roughly chopped
  • 1 1/2 cups strawberries, quartered
  • 1 avocado, halved and seeded, sliced
  • 1 cup corn kernels, canned or roasted

Directions

Step 1 -In a medium bowl, add the Dijon mustard, the green onions, the extra-virgin olive oil, the honey, and the vinegar and whisk to combine.

Step 2 -Season the dressing with the salt and the pepper.

Step 3 -Reserve 1/3 of the dressing and place the remaining dressing in the refrigerator until ready to serve.

Step 4 -In a gallon-size resealable plastic bag or a large bowl, add the chicken and the reserved dressing and toss lightly to coat.

Step 5 -Marinate the chicken for at least 2 hours and up to 6 hours, turning the chicken occasionally.

Step 6 -Drain the chicken and discard the marinade.

Step 7 -Preheat the grill to medium heat.

Step 8 -Brush the chicken with the canola oil and season it with the salt and the pepper.

Step 9 -Add the chicken to the grill and cook, turning occasionally, until the chicken reaches an internal temperature of 165 degrees F, about 10 minutes.

Step 10 -Heat a large cast-iron skillet over medium-high heat.

Step 11 -Add the bacon and cook until brown and crispy, about 6-8 minutes.

Step 12 -Drain the excess fat from the skillet.

Step 13 -Transfer the bacon to a paper-towel-lined plate to drain.

Step 14 -Place the romaine in a large bowl.

Step 15 -Top the romaine with the chicken, the bacon, the strawberries, the avocado, and the corn.

Step 16 -Pour the remaining dressing over the salad and gently toss to combine.

Step 17 -Serve immediately.

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