When the weather has turned hot, I just can’t seem to get enough of salads. Often I try to mix it up a little so it’s not the same ol’ and I’m trying a different combination of veggies or protein. I’ve been especially trying to get my vegetables in this week since starting this new nutrition program where dinner should be 75% veggies and 25% protein. This meal is right on target for that!
- 2 skinless, boneless chicken breasts
- ¼ cup crumbled cooked bacon, about 4 pieces
- 4 cups spring salad mix
- 1 cup halved cherry tomatoes
- ¼ cup sweet corn
- ¼ cup red onion, sliced
- 3 tablespoons mustard
- 2 tablespoons dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/3 cup honey
- 1 teaspoon minced garlic
- salt and pepper, to taste
- In a medium size bowl, add ingredients for the marinade/dressing. Divide half into a separate shallow dish and add chicken breasts. Cover and refrigerate for 2 hours minimum. Refridgerate the other half for your dressing.
- Add a drizzle of olive oil to a large size skillet over med-high heat. Add chicken; searing each side for about 3-5 minues. Repeat until chicken is a golden brown and is cooked through. Remove from pan and allow to cool momentarily. When chicken is cool enough to handle, slice into pieces and set aside.
- Divide 4 cups of salad into 4 bowls or plates. Add bacon, tomatoes, corn and onion. Next add your chicken and drizzle the honey mustard dressing you had set aside earlier.