Honey Mustard Dressing/Marinade

Dressing: Whisk together:


• 1/2 cup dijon mustard
• 1/4 cup honey
• 2 tablespoon olive oil
• salt to taste

Salad from Picture" 

Chicken Salad
• 4 skinless and boneless chicken thighs or chicken breasts
• 5 slices bacon, diced
• 1 head of romain lettuce, comes out to about 5-6 loosely packed cups
• 1 cup cherry tomatoes, cup in half (about 150 grams)
• 2 large avocado, pitted and sliced
• 1/2 of a red onion, thinly sliced

Instructions

1. Whisk together the dressing in a small bowl. Pour half of the dressing over the chicken breasts. If time allows let the chicken marinate in the fridge for a 30 minutes or overnight.
2. When you're ready, heat a nonstick skillet over a medium heat with a splash of olive oil. Sear the chicken on both sides (about 5-7 minutes each) until cooked through. Once the chicken is all cooked, set aside to rest while you prep your other ingredients.
3. Wipe the skillet you used with a paper towel, add another small splash of oil and fry the bacon until crispy.
4. Prep the rest of your salad ingredients and add them to a large salad bowl. Slice the chicken into strips and add them to salad. Pour the remaining dressing over the top, sprinkle the bacon bits over the top and season with any additional salt and pepper.

Notes

Honey Mustard Dressing from Primal Palate