#FantasticalFoodFight: Honey Mustard Chicken and Avocado Salad

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Have you had one of those experiences where you make a recipe and it turns out so well that you’re actually excited to get to eat it? I had that happen with this salad. There were multiple times last week where my coworkers asked me to order lunch with them and each time I said “No, I’m good. I’ll eat the salad I brought.”




I feel like that’s not a sentence uttered by many people. When given the choice between burgers, Mexican, pizza or seafood, most people aren’t like “oh no thanks, I’ll eat my lettuce.” But that is exactly what happened.




Filling, flavorful and full of texture paired with a sweet and tangy dressing, this salad really has no competition.





#FantasticalFoodFightis a monthly blogging event hosted by Sarah of Fantastical Sharing of Recipes. Each month bloggers are assigned a theme in which to create a recipe. The theme for this month is salad and I knew I simply could not pass up sharing this salad recipe with you.




Honey Mustard Chicken and Avocado Salad
Source: Cookaholic Wife
Servings: 4-6
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Ingredients:
    • For the Honey Mustard:
    • 3/4 cup honey
    • ¼ cup Dijon mustard
    • 2 tbsp spicy brown mustard
    • 2 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tsp garlic powder
    • 1 tsp parsley
    • salt and pepper, to taste
    • For the Salad:
    • 4 boneless, skinless chicken breasts
    • 6-8 cups mixed green lettuce (or lettuce of your choice)
    • 1 large tomato, sliced into wedges
    • 1 ½ cups shredded carrots
    • 1 cups shredded cabbage
    • 1 mini cucumber, thinly sliced
    • 4 slices bacon, cooked and crumbled
    • 1 ripe avocado, sliced

Directions:

1. Combine ingredients for honey mustard in a medium bowl. Mix until combined, then transfer half of the mixture to another container.
2. Place the chicken in the bowl with the remaining honey mustard mixture. Cover and refrigerate for 30 minutes or up to 12 hours.
3. Preheat a grill pan over medium high heat. Place chicken on grill pan, discarding remaining sauce, and cook 5-7 minutes on each side or until the internal temperature reaches 165 degrees.
4. Slice chicken into pieces.
5. Divide lettuce, tomato, carrots, cabbage and cucumber between bowls. Top with chopped chicken, bacon and avocado. Drizzle remaining dressing on top.
6. Honey mustard dressing will keep for a week in the fridge if not used all at once. 







This is probably my new favorite salad for the year and I foresee it being made a bunch of times, because really, who can pass up this winning flavor combination? The only thing I can think of that would make it better? Tomatoes from my own garden.

Which will hopefully happen if Mother Nature ever gets her it-shay together and gives me enough dry days that the landscaper can come out and then we can get everything planted.



6 comments:

  1. That dressing sounds amazing Nichole and nothing is better than garden fresh tomatoes.

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  2. I'd stick with this salad too. After all there's bacon in there!

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  3. I would happily eat up that salad... just sounds delicious!

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  4. I'd choose this over take out, too! That dressing sounds awesome and your salad has a wonderful mix of flavor and texture

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  5. I used to eat salad all the time for lunch but recently I've had to take over eating leftovers. Salads are just so dang wonderful. I'm excited for the prospect of all these new salads to try out. I think this one sounds so great - honey mustard chicken? YES!!!

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  6. Garden fresh tomatoes awesome...The salad looks too tempting

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