With the hot hot weather we've been having...salads are a go-to for me! Light, full of nutrients and satisfying--try this one out!
Ingredients
Dressing / Marinade:
1/3cuphoney
3tablespoonswhole grain mustard
2tablespoonssmooth and mild Dijon mustard
2tablespoonsolive oil
1-2tablespoonsApple cider vinegar (or white vinegar),(OPTIONAL -- to cut through the sweetness)
1teaspoonminced garlic
Salt to season
4skinless and boneless chicken thighs or chicken breasts
For Salad:
1/4cupdiced bacon, trimmed of rind and fat
4cupsRomaine lettuce leaves, washed
1cupsliced grape or cherry tomatoes
1large avocado, pitted and sliced
1/4cupcorn kernels
1/4of a red onion, sliced
Instructions
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).
Often times when we think of wellness, we only think of physical activity or eating well. There are so many more facets to your wellness and you need to make sure you cover every one of them!