HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon
Provided by Ochi Scobie
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
- Remove ½ of the marinade and refrigerate to use as a dressing.
- Add chicken thighs to remaining marinade and let it marinate for two hours.
- Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
- Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
- Slice chicken into strips and place in the salad.
- Add the remaining marinade to the salad and toss.
- Sprinkle bacon on top.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams
HONEY CHICKEN & BACON SALAD
Main meal salad
Provided by Edinburghlady
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cook potatoes in boiling water for 8-10 mins, then add beans and cook for 3 mins more. Drain, then leave to cool.
- Fry the bacon for 2-3 mins until crisp. Leave to cool.
- Scatter the salad and potatoes over a large serving plate. Toss the chicken and beans with as much dressing as you want, then spoon over the salad. Scatter the bacon over and serve.
ROASTED CHICKEN WITH HONEY-MINT DRESSING WITH GREEN APPLE-PARSLEY SALAD WITH BACON
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3 to 5 minutes per side, until cooked through.
- In a small bowl, whisk together yogurt, honey and mint.
- For the salad:
- Cook bacon in a large skillet or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine.
- In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper.
- Serve 4 of the chicken breast halves with all of the dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.
CHICKEN AND BACON SALAD
Chicken marinated in a homemade dressing served with a colourful salad. Easy to make and very tasty!
Provided by Lou1195
Time 45m
Yield Serves 2
Number Of Ingredients 29
Steps:
- Slice and prepare chicken breasts, then place in casserole dish. Mix all marinade ingredients in a bowl. Pour marinade over chicken and leave to marinade for 30 minutes. Cook chicken in oven at 190oC (fan) for 25 minutes until cooked thoroughly.
- Grill bacon rashers for 12-14 minutes until crisp.
- Wash and prepare salad items, then mix in a large bowl.
- Serve salad on a plate, then place cooked chicken on top, spooning some marinade on chicken for flavouring, and sprinkle with chopped bacon. Complete with salad dressing of your choice.
HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY
Here's what you need: honey, dijon mustard, olive oil, garlic, salt, pepper, boneless, skinless chicken thighs, bacon, romaine lettuce, cherry tomatoes, red onion, avocado
Provided by Alix Traeger
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
- Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
- Flip the chicken thighs over, fully covering them in the marinade.
- Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
- Heat a large skillet over medium heat, and place the chicken thighs in the pan.
- Cook for five minutes on each side, or until the chicken is cooked through.
- Remove the chicken and set aside.
- Wipe the pan clean and place back on the heat.
- Add the chopped bacon to the pan and cook until crispy, about ten minutes.
- Transfer the bacon to a paper towel-lined plate to drain.
- Add three tablespoons of water to the reserved marinade and stir to combine.
- Slice the chicken into strips.
- Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
- Enjoy!
Nutrition Facts : Calories 432 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 31 grams
CHICKEN, BACON AND SPINACH SALAD
My husband think's he has died and gone to heaven with all the tasty morsels I have been serving up during this contest. I think this salad is a perfect combination of sweet and savoury with an appealing crunch! Quick easy and impressive.
Provided by MarieRynr
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
- Remove the chicken and set aside
- Cook the bacon until crisp in the same pan
- slice the chicken into thin strips and roughly chop the bacon
- Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
- Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
- Drizzle the dressing over the salad and serve
GRILLED CHICKEN BACON RANCH SALAD
This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!
Provided by thedailygourmet
Categories Chicken Salad
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
- Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
- Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg
CHICKEN BACON RANCH SALAD
I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.
Provided by Bibi
Categories Chicken Salad
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Line a salad plate with small Romaine lettuce leaves.
- Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
- Serve salad on the prepared plate and top with crumbled bacon.
Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg
HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD
Make and share this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD recipe from Food.com.
Provided by Lelandra
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
- Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
- Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
GRILLED HONEY MUSTARD CHICKEN SALAD
Prize-Winning Recipe 2009! What's for dinner? Whip up a tasty chicken salad in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain.
- In large bowl, stir together seasoning mix, mayonnaise and honey mustard. Add pasta, chicken, spinach, tomatoes, celery, cheese and eggs; toss gently to coat. Top with crumbled bacon. Serve immediately, or cover and refrigerate 1 hour to chill.
Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 5 g, TransFat 0 g
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