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 tomatoesWashed, sliced in half
1 large avocado Washed, peeled, pit removed and sliced
½ cup sweet frozen corn, thawed
¼ cup red onion, slicedWashed, 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 powderWashed, peeled, minced
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Season 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.
2Drain fat. Chill. Cut into thin stripsChilled internal temperature maintained at 41°F.
3On salad plates, arrange lettuce, corn, red onion, bacon bits, cherry tomatoes, and avocado. Top with chicken.Chilled internal temperature maintained at 41°F.
4Mix dressing in a small bowl. Add, salad dressing just before serving. Toss until well coated. Serve immediately.

Jacqueline Larson M.S., R.D.N. and Associates