Delicious, no better word describes this salad. I absolutely loved the flavour combination. I loved how it tasted, I loved how it looked, I loved how easy it is to make.
So I've mentioned before I am a member of a food group on Facebook, they have a fortnightly competition where you get 5 ingredients and you need to make something using those ingredients. You can add more ingredients, but those 5 need to be included. The ingredients this week were
So I've mentioned before I am a member of a food group on Facebook, they have a fortnightly competition where you get 5 ingredients and you need to make something using those ingredients. You can add more ingredients, but those 5 need to be included. The ingredients this week were
This week I made two dishes for the competition, this one and Chicken and Avocado Quesadillas. I ended up using this salad for the competition, but the quesadillas could have easily been the entry.
For this recipe the more times I make, the less I measure anything. I tend to add more salad leaves, and more chicken. But I do always measure the dressing. No need to make extra dressing for a handful or two more of the salad leaves, or if you add a few more pieces of chicken.
If you are looking for something new to try, give this salad a go, easy to make, very easy to eat.
For this recipe the more times I make, the less I measure anything. I tend to add more salad leaves, and more chicken. But I do always measure the dressing. No need to make extra dressing for a handful or two more of the salad leaves, or if you add a few more pieces of chicken.
If you are looking for something new to try, give this salad a go, easy to make, very easy to eat.
Recipe
Recipe adapted from www.cafedelites.com
Serves 4
Dressing/Marinade:
1/3 cup honey
3 tablespoon wholegrain mustard
2 tablespoon Dijon mustard
2 tablespoons olive oil
1 clove garlic, minced or finely chopped
Salt and pepper, to taste
4 chicken thigh fillets, no skin, no bones
For the salad:
1-2 bacon rashers, trimmed of fat and rind, diced, you need 1/4 cup
1 baby cos lettuce, or mixed salad leaves, about 4 handfuls, washed
1 punnet grape or cherry tomatoes, halved
1 large avocado, pitted and sliced
1/4 cup corn kernels
1/4 red onion, sliced
Whisk marinade/dressing ingredients together to combine.
Place the chicken thigh fillets in a shallow dish. Pour half the marinade over the chicken, cover and refrigerate for at least 2 hours.
Cover and refrigerate the untouched marinade, it will be used as the dressing.
Heat a non stick frying pan over medium heat, add a teaspoon of oil, add diced bacon and fry until crispy. Once cooked, set aside until needed.
Wipe the pan over with a paper towel, re heat the frying pan over a medium heat. Add a tablespoon of oil and pan fry the chicken thigh fillets on each side until golden, crispy and cooked through, about 5-6 minutes per side. Once cooked, set aside and allow to rest for 5 minutes.
Meanwhile scatter the salad leaves in a serving dish, add tomatoes, avocado slices, corn and onion slices.
Slice chicken into strips. Add chicken to the salad.
Whisk 2 tablespoons of water into the remaining untouched dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and pepper.
Serves 4
Dressing/Marinade:
1/3 cup honey
3 tablespoon wholegrain mustard
2 tablespoon Dijon mustard
2 tablespoons olive oil
1 clove garlic, minced or finely chopped
Salt and pepper, to taste
4 chicken thigh fillets, no skin, no bones
For the salad:
1-2 bacon rashers, trimmed of fat and rind, diced, you need 1/4 cup
1 baby cos lettuce, or mixed salad leaves, about 4 handfuls, washed
1 punnet grape or cherry tomatoes, halved
1 large avocado, pitted and sliced
1/4 cup corn kernels
1/4 red onion, sliced
Whisk marinade/dressing ingredients together to combine.
Place the chicken thigh fillets in a shallow dish. Pour half the marinade over the chicken, cover and refrigerate for at least 2 hours.
Cover and refrigerate the untouched marinade, it will be used as the dressing.
Heat a non stick frying pan over medium heat, add a teaspoon of oil, add diced bacon and fry until crispy. Once cooked, set aside until needed.
Wipe the pan over with a paper towel, re heat the frying pan over a medium heat. Add a tablespoon of oil and pan fry the chicken thigh fillets on each side until golden, crispy and cooked through, about 5-6 minutes per side. Once cooked, set aside and allow to rest for 5 minutes.
Meanwhile scatter the salad leaves in a serving dish, add tomatoes, avocado slices, corn and onion slices.
Slice chicken into strips. Add chicken to the salad.
Whisk 2 tablespoons of water into the remaining untouched dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and pepper.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/honey-mustard-chicken-bacon-and-avocado-salad.html
Pin it: au.pinterest.com/pin/399413060694538905/
Pin it: au.pinterest.com/pin/399413060694538905/
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