What you'll be getting:

Honey Mustard Chicken Salad

Per Serving

6 oz marinating chicken thighs (honey, whole grain mustard, garlic, avocado oil, salt and pepper)

175 g veggies (tomatoes, red onions, peppers, grilled corn) 

1-2 slices of bacon (depending on how thick the slices are) 

1/2 avocado 

2 T dressing (honey, mustard, rice vinegar, avocado oil, water, salt and pepper, garlic, nutritional yeast) 

 

Equipment needed:  grill (or sautee pan)

 

Thankfully this dinner will not heat up your house any more than it already is. I like to use a grill, but cooking in a sautee pan is also okay. If you cook in the pan you want to cook for about 7 minutes on each side. If using the grill, refer to the pictures below. 

Before I get started though, have you heard of Queen Bee Apiaries? You should definitely go pick up some of their honey if you don't already have some. It's delicious! 

Back to the dinner though. First, start heating up your grill. You want the grill hot before putting the chicken on top of it. While you are waiting for the grill to heat up, drain off any excess liquid. 

When it is hot, transfer the chicken to the grill. 

Close the lid and set a timer for 5 minutes. 

After 5 minutes, flip the chicken over and place the bacon on top and set another timer for 5 minutes. 

While you are waiting for the chicken to finish, toss the veggies with the lettuce.  

Drizzle in the dressing. 

Cut up the avocado.

Add to the salad. 

When the timer for the chicken goes off, remove from the grill. 

Cut up the chicken and the bacon. 

Top the salad with the chicken and bacon. Also, if you don't eat bacon, feel free to leave it off the salad. From start to finish this dinner takes under 15 minutes. Stay cool and enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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