Ingredient: Romaine lettuce leaves, washed

Main course salads, properly thought through are a thing of beauty and ingenuity. Unless you have a dislike for ‘salad’ these are such a great meal option. I guess you could call it ‘all food groups in one meal’.

Having had a food service career, I recall in the 1970’s when the ‘Chef’s Salad’ was all the rage. Of course a decade before that was the self serve salad bars. This idea had started out as a way to keep customers busy until the ‘real’ food came. It was so well liked, people were making it their entire meal. The sideshow had now become the main event so a price had to be set for a ‘salad only’ meal.

Today, the main course salad is only limited by ones imagination. It can be based on ingredients that are already on hand, making the most of your pantry and leftovers in the fridge. Pick up a few fresh ingredients and you got a simple, yet sophisticated salad.

My main course salad choice is a HONEY MUSTARD CHICKEN SALAD with BACON & AVOCADO. Super good meal for the last day of August!

Print Recipe

Honey Mustard Chicken Salad with Bacon & Avocado

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Brunch, Lunch, Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Dressing / Marinade

• 1/3 cup honey
• 3 Tbsp whole grain mustard
• 2 Tbsp Dijon mustard, smooth & mild
• 2 Tbsp olive oil
• 1 tsp garlic, minced
• salt for seasoning
• 4 chicken thighs OR breasts, B/S

Salad

• 2-4 slices bacon
• 300 - 450 grams (4-6 cups) Romaine lettuce leaves, washed
• 1 cup cherry tomatoes, sliced
• 1 large avocado, pitted & sliced
• 1/2 cup corn kernels, (peaches & cream)
• 2-3 green onions, sliced

Course Brunch, Lunch, Main Dish Cuisine American Servings MetricUS Imperial Ingredients Dressing / Marinade 1/3 cup honey 3 Tbsp whole grain mustard 2 Tbsp Dijon mustard, smooth & mild 2 Tbsp olive oil 1 tsp garlic, minced salt for seasoning 4 chicken thighs OR breasts, B/S Salad 2-4 slices bacon 300 - 450 grams (4-6 cups) Romaine lettuce leaves, washed 1 cup cherry tomatoes, sliced 1 large avocado, pitted & sliced 1/2 cup corn kernels, (peaches & cream) 2-3 green onions, sliced

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Whisk together dressing/marinade ingredients. Pour half the marinade into a shallow dish to marinade chicken fillets for 2 hours at least. Refrigerate other half of marinade to use as dressing.
2. In a non-stick skillet, heat a teaspoon of oil & grill chicken fillets on each side until golden, crispy & cooked through. Once chicken is grilled, set aside & allow to rest.
3. Wipe pan with a paper towel; drizzle with another teaspoon of oil & fry bacon until crisp. Bloat on paper towel after frying; crumble in to pieces.
4. Slice chicken into strips & prepare other vegetables. Place torn Romaine on 4 serving plates; arrange the other ingredients on top. Whisk 2 Tbsp of water into remaining reserved dressing/marinade & drizzle over salads. Sprinkle crisp bacon crumbles over each salad & season with a little salt & cracked pepper if desired.

Recipe Notes

• Recipe adapted from cafedelites.com