Delicious Honey Mustard Chicken Salad with Bacon & Avocado

Ingredients:

Dressing & Marinade:

1/4 Cup Honey

2 Tbls Whole Grain Mustard

2 Tbls Dijon Mustard

2 Tbls Olive Oil

2 Tbls Apple Cider Vinegar or White Vinegar

1 Tsp Crushed Garlic

Salt to season

500g/18oz Chicken Tenderloins

 

Salad:

100g/3.5oz Bacon, chopped

Lettuce, roughly chopped

Cherry Tomatoes, halved

Avocado, sliced

Small Tin Sweetcorn

Spring onions, sliced

Orange Bell Pepper, chopped

Sliced Cucumber

Boiled Eggs

Soft Peppered Cheese

Fresh chopped Chives for garnish

 

Method:

Whisk dressing and marinade ingredients together.

Pour half the marinade into a small shallow dish to marinade the chicken fillets for at least 2 hours. Refrigerate the remaining marinade to use as a dressing.

Heat a tablespoon of olive oil in a pan and sear the chicken from both sides. Remove and set aside.

Wipe the pan with a paper towel, add another teaspoon of olive oil and fry the bacon until crispy.

Prepare the salad with roughly chopped lettuce, top with the veggies and the chicken fillets on top.

Whisk 2 tablespoons of water into the remaining dressing and drizzle all over the salad and chicken. Scatter the bacon and garnish with fresh chopped chives.

Enjoy!