Honey Mustard Chicken Bacon Salad

Honey Mustard Chicken Bacon Salad

I found Honey Mustard Chicken Bacon Salad while searching online. We love salad in our household, but salad can become very bland. I was playing around a while ago making my own homemade salad dressing, so when I found this recipe I was so excited because I LOVE honey mustard everything. This recipe is simple the dressing is also the dressing, so of course double the batch is a must. This honey mustard dressing so thin, but flavorful, unlike store brands which are thick and heavy.

Prep Time: 10 minutes.

Cook Time: 15 minutes.

Serves: 4

Note: I doubled the dressing/marinade ingredients for you already.

What You Need

Dressing/Marinade

• ½ Cup Honey.
• 6 Tablespoons Whole Grain Mustard.
• 4 Tablespoons smooth Dijon Mustard.
• 4 Tablespoons Olive Oil.
• 3-4 Tablespoons Apple Cider Vinegar. (White vinegar is fine, this ingredient is optional.)
• 2 Tablespoons minced garlic.
• Salt to taste.
• ½ cup of Bacon. (Real Bacon Bits are great option, add more if you like.)
• 4 Skinless and Boneless Chicken Breast.

For Salad

• Which every type of lettuce leaves you prefer. (Roman is a personal favorite.)
• 1 Cup Cherry Tomatoes.
• ½ Cup Corn Kernels.
• ½ Cup Red Onion.
• (Really any toppings you prefer for salad, add more, or leave out some.)

Instructions

In a medium size bowl whisk together honey, whole grain mustard, Dijon mustard, olive oil, vinegar, minced garlic, salt, and bacon.

Separate the dressing in half. In one bowl or freezer bag place the chicken breast and half the dressing seal and marinate for 30 minutes. Place a lid on the remaining half of dressing and set in refrigerator.

Prep your salad while waiting for chicken to marinate.

With a medium skillet use either butter, pam, or olive oil to grease pan and cook chicken.

Let chicken rest, around 5 minutes. After resting cut chicken into strips.

Mix together your chicken and salad, or keep separate. You can serve the chicken either hot or cold. Use the second half of the dressing (not used for marinating) for dressing. Plate and serve.

Note: Serve Hot or Cold