We are working on our diets… AGAIN …and have had salad nearly every night this week. I’ll let you in on a tiny secret — I love salads! I knew this going in, so kinda feel like I am cheating somehow. My wonderful husband has been great! He is completely onboard and has been eating his share of leafy greens. He does not have nearly as much weight to lose as I do, but he wants us both to be healthy and happy so he has jumped right in.
Even more incredible, we are spending time together in the kitchen cooking these meals. We are empty nesting now [maybe I will talk about that someday, but not today] and so it has been neat to find things to do together as a couple again. He is quite the chef now days, so it is simple to let him take half the tasks and me take the other half. Neither of us is feeling overwhelmed with getting dinner on the table and before you know it we are sitting down together to eat.
Tonight’s dinner was an AHHH-mazing salad from CafeDelights. You would think this salad would not be good for you; bacon, chicken, honey-mustard (sort of) – but it only has 410 calories per serving. It was awesome! Definitely give it a try! Like NOW! 😉
Honey Mustard Chicken Bacon + Avocado Salad
Prep Time: 10 mins | Cook Time: 15 mins | Total Time:25 mins
Honey Mustard Chicken, Avocado + Bacon Salad, with a crazy good 5 ingredient Honey Mustard dressing withOUT mayonnaise or yogurt!
ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Course: Salad | Cuisine: American
Servings: 4 people
Calories: 410 kcal
Dressing / Marinade:
1/3 cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL — to cut through the sweetness)
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
1/4 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
1/4 cup corn kernels
1/4 of a red onion , sliced
Whisk marinade / dressing ingredients together to combine. 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.
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. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).