Chicken and Bacon Salad with Honey and Mustard Dressing
This honey mustard chicken bacon salad is a truly mouthwatering salad that has nothing “light” about it. I mean you can get a lot of green veggies in the salad but the king of this salad is not even the chicken, it’s the amazing caramelized bacon.
The bacon of this salad is on another level of yumminess. It’s a guilty savory-sweet touch that makes this salad shine and to be a memorable summer lunch. I had to use all my self-control to make sure that all the bacon could live until I served the salad. It’s way too irresistible.
The chicken is also caramelized with the honey and mustard dressing that gives it a glossy and dark brown finish.
As a green base, you can use almost whatever type of green leafy vegetable. I like to use a mix of lettuce that gives me different textures and colors. Also, it has the big plus that is already cut and washed; super practical.
To give a touch of vibrant color I like to add some cherry tomatoes — they look super cute —- and some sweet corn. This yellow-red combination makes this salad even more beautiful and tasty.The key to a not boring salad is to combine different flavors and textures in one dish.
This is a complete salad that can work as a fresh main dish for this summer by itself. It has it all. Also, it’s super easy to make because with this amazing Lisbon weather who wants to spend hours in the kitchen? I don’t.
I hope you love this recipe as much as I do and I see you in the next one!
- 200 gr chicken breast
- 4 bacon slices
- 1 purple onion cut into julienne
- ½ avocado cut into dices
- 4 tbsp sweet corn
- 6 cherry tomatoes cut in halves
- Fresh coriander
- 2 cups of lettuce mix green leaf, red leaf, and romaine
- Salt and pepper
- 2 tbsp honey
- 1 tsp dijon mustard
- 1 tsp olive oil
- 1 garlic clove minced
Season the chicken breasts with salt and pepper and cook it along with the bacon in a cast iron pan.
Make the dressing mixing all the ingredients. When the bacon is crispy, pour ¾ of the dressing over the chicken and the bacon.
Remove the bacon when in fully crispy and caramelized. Take the chicken to the oven (200ºc) for 10 minutes until is fully cooked.
In a big salad bowl mix the rest of the ingredients for the salad and pour the rest of the dressing and mix well.
Serve the salad and top with the chicken cut into strips and the crunchy bacon.