Honey Mustard Chicken Salad

A honey mustard chicken salad full of color and flavor! An Easy way to prepare dinner in no time. THe honey mustard mix serves both as marinade and salad dressing.

Course Main Course, Salad

Cuisine American, International

Prep Time 3

Cook Time 12

Total Time 15

Servings people

Calories 795kcal

Ingredients

2 boneless skinless chicken breasts preferably not fridge cold but rather 20-30 minutes out of fridge before using.
1 large head of romaine
1 cup cherry or grape tomatoes
1/2 red onion
1/2 cup bocconcini
1 ripe avocado
2 Tbsp honey
2 Tbsp dijon mustard
2 Tbsp balsamic vinegar
4 Tbsp avocado oil (or other flavorless oil)

Instructions

Heat a pan over medium (important!) heat until really hot.
Add honey, mustard, balsamic vinegar and 2 of the 4 Tbsp avocado oil to a small bowl and whisk or easier add to a mason jar, close the lid and shake until well combined. Add half of the dressing to a big bowl with the chicken breasts and mix well to cover the chicken breasts.
Add chicken breasts to hot pan and drizzle with marinade that was left in the big bowl in which you seasoned the chicken with the marinade (NOT the other half in the mason jar or small bowl!).
Cook chicken for approx 6 minutes per side or until done. Keep an eye on it and reduce heat if necessary to avoid from burning.
While chicken breasts are cooking: wash, dry and slice romaine lettuce. Wash and half tomatoes. Peel and slice onion. Peel, pit and slice avocado. Drain bocconcini.
Add all ingredients to a big salad bowl, add 2 Tbsp avocado oil to the leftover marinade that's in the mason jar or small bowl and whisk/shake until well combined and drizzle over salad. Mix well and serve immediately.

Notes

[nutrition-label]

Nutrition

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