#FantasticalFoodFight: Honey Mustard Chicken and Avocado Salad
Bursting with flavor, this Honey Mustard Chicken and Avocado Salad is perfect for a filling lunch or light dinner.
Servings: 4 -6
Calories:
Ingredients
For the Honey Mustard
- ¾ cup honey
- ¼ cup Dijon mustard
- 2 tablespoon spicy brown mustard
- 2 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon fresh parsley chopped
- 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 cup shredded purple cabbage
- 1 mini cucumber thinly sliced
- 4 slices bacon cooked and crumbled
- 1 ripe avocado sliced
Instructions
- Combine ingredients for honey mustard in a medium bowl. Mix until combined, then transfer half of the mixture to another container.
- Place the chicken in the bowl with the remaining honey mustard mixture. Cover and refrigerate for 30 minutes or up to 12 hours.
- 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.
- Slice chicken into pieces.
- Divide lettuce, tomato, carrots, cabbage and cucumber between bowls. Top with chopped chicken, bacon and avocado. Drizzle remaining dressing on top.
- Honey mustard dressing will keep for a week in the fridge if not used all at once.
