Ingredients
Scale
- 6 boneless skinless chicken thighs
- 1/4 cup dijon mustard
- 1/3 cup honey
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 5 strips bacon
- 6–8 cups romaine lettuce, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 large avocado, halved and thinly sliced
Instructions
- Marinate the chicken by whisking together dijon mustard, honey, olive oil, apple cider vinegar, salt, pepper, and minced garlic. Pour half over chicken thighs and refrigerate for 30 minutes to 2 hours.
- Cook bacon in a nonstick pan until crispy; set aside.
- Grill marinated chicken on medium-high heat for about 5 minutes per side until cooked through. Slice into strips.
- In a large bowl, combine chopped romaine lettuce, bacon pieces, cherry tomatoes, red onion slices, sliced avocado, and grilled chicken strips. Drizzle with reserved dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion (approx. 300g)
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 44g
- Cholesterol: 150mg