Happy Friday! There’s something about this particular Friday that has me in high spirits today. I cannot wait to get out of work to go home and relax and begin my weekend. I don’t necessarily have the drive and motivation to cook dinner on Friday’s but when I do, I always opt for something light because I know I’m going to make some not so good decisions during the weekend. So here is a quick, easy, and light salad recipe you can make for dinner tonight that will be sure to set the mood for the upcoming weekend.
Honey Mustard Chicken, Bacon, and Avocado Salad
INGREDIENTS
Servings: 4
Dressing/Marinade
2 tablespoons olive oil
⅓ cup honey
3 tablespoons stone ground mustard
2 tablespoons Dijon mustard
½ lemon
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
4 skinless and boneless chicken thighs
Salad
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, diced
1 hard-boiled egg, sliced
¼ cup cooked bacon, diced
PREPARATION
1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, 2. Lemon, garlic, salt, and pepper. Whisk until smooth.
3. Remove ½ of the marinade and refrigerate to use as a dressing.
4. Add chicken thighs to remaining marinade and let it marinate for two hours.
5. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until 6. Golden, crispy, and cooked through. Set aside and allow to rest.
7. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
8. Slice chicken into strips and place in the salad.
9. Add the remaining marinade to the salad and toss.
10. Sprinkle bacon on top.
11. Enjoy!
Your Realtor and Friend for Life~ Kathy
Anything with the word “blood” in it deserves to be on the freaky list. Black pudding — which actually has very little to do with pudding and a lot to do with blood — is a sausage made by cooking animal blood with a filler until it is thick enough to congeal.
Healthy Living in Austin, Texas 