Sweet-savory protein-packed meal (Print Version)
# Ingredients:
→ For the Salad
01 -
2 boneless skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
3 slices bacon
04 -
1 ½ cups Romaine lettuce leaves
05 -
1 cup arugula
06 -
½ cup sliced grape or cherry tomatoes
07 -
1 large avocado, pitted and sliced
→ Honey Mustard Dressing and Marinade
08 -
½ cup honey
09 -
4 tablespoons stone ground mustard
10 -
1 tablespoon white wine vinegar or apple cider vinegar
11 -
2 tablespoons olive oil
12 -
Salt and freshly cracked black pepper to taste
# Instructions:
01 -
In a bowl, whisk together the honey, stone ground mustard, vinegar, olive oil, salt, and pepper until well combined. Pour half of this mixture into a shallow dish for marinating the chicken, and refrigerate the remaining dressing for later use.
02 -
Place the chicken breasts in the shallow dish with the dressing, turning to coat both sides. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor penetration.
03 -
When ready to cook, preheat your oven to 425°F (220°C). Remove the chicken from the marinade and place on a sheet pan. Discard the used marinade.
04 -
Arrange the bacon strips on a separate sheet pan. Place both pans in the oven. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Bake the bacon for 15-20 minutes until crispy. Once done, allow the bacon to cool before crumbling it.
05 -
Let the chicken rest for a few minutes after cooking, then slice it into strips for easier eating.
06 -
In individual serving plates or bowls, create a bed of romaine lettuce and arugula. Top with the sliced chicken, crumbled bacon, sliced tomatoes, and avocado slices.
07 -
Drizzle the reserved honey mustard dressing over the assembled salads. Serve immediately while the chicken is still warm and the greens are crisp.
# Notes:
01 -
For the best flavor, allow the chicken to marinate for the full 2 hours if time permits.
02 -
Letting the chicken rest after cooking helps it retain its juices when sliced.
03 -
Add the dressing right before serving to keep the lettuce from becoming soggy.