Dressing / Marinade:
1/3 cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons Morella Grove olive oil
1-2 tablespoons Morella Grove caramelized Apple cider
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
1/4 cup diced bacon, trimmed of rind and fat
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes
1 large avocado, pitted and sliced
1/4 cup corn kernels
1/4 of a red onion, sliced
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).