Ingredients
Scale
- 1 pound chicken fillet
- 1/3 cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- Salt to taste
- 1 head romaine lettuce, sliced 1-2 inches wide
- 1/2 cup tomatoes, sliced (grape or cherry kind)
- 1 avocado
- 1/4 cup corn kernels
- 1/4 red onion, thinly sliced
- Goat cheese to garnish (optional)
- 1/4 cup croutons (optional)
Instructions
- Prepare the dressing by mixing honey, dijon mustard, olive oil, garlic, apple cider vinegar, and salt in a small bowl.
- Marinate chicken in one-third of the dressing for at least 30 minutes.
- Cook bacon until crispy; remove from pan and set aside.
- In the same pan, cook marinated chicken until golden brown and cooked through.
- Assemble the salad by layering romaine lettuce with corn, tomatoes, avocado slices, red onion, bacon bits, and drizzle with remaining dressing. Top with goat cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate of salad (approximately 300g)
- Calories: 490
- Sugar: 23g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg