Honey Mustard Chicken Avocado Bacon Salad
Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce mixture , 2 tablespoons dressing
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup canola oil | |
| 2 ½ pounds boneless, skin less chicken breasts | |
| 1 large or 2 small heads romaine lettuce (8 cups) | Leaves separated, washed, and dried. May use other greens. |
| ¼ cup diced, cooked bacon bits | |
| 1 cup grape or cherry tomatoes | Washed, sliced in half |
| 1 large avocado | Washed, peeled, pit removed and sliced |
| ½ cup sweet frozen corn, thawed | |
| ¼ cup red onion, sliced | Washed, peeled and thinly sliced |
| Dressing: | |
| 1/3 cup honey | |
| 3 tablespoons honey whole grain mustard | |
| 2 tablespoons olive oil | |
| 2 tablespoons Apple cider vinegar | |
| 1 garlic clove or ½ teaspoon ground garlic powder | Washed, peeled, minced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season chicken with salt and pepper. In a skillet, sauté chicken breast in oil until no longer pink. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 2 | Drain fat. Chill. Cut into thin strips | Chilled internal temperature maintained at 41°F. |
| 3 | On salad plates, arrange lettuce, corn, red onion, bacon bits, cherry tomatoes, and avocado. Top with chicken. | Chilled internal temperature maintained at 41°F. |
| 4 | Mix dressing in a small bowl. Add, salad dressing just before serving. Toss until well coated. Serve immediately. |
Posted in Chicken Lunch Recipes, Lunch Entrée
