Ingredients
Southwest Honey Mustard Dressing and Marinade
1/2 cup red onions, diced
2 tbsp yellow mustard
1 tbsp whole grain mustard
3 tbsp olive oil
1 tbsp cilantro, finely chopped
1/4 cup Aunt Sue’s® Raw & Unfiltered Honey
Salt and pepper to taste
Salad
2 skinless boneless chicken thighs
6 cups Romaine lettuce leaves
1/4 cup bacon, diced
1 cup cherry tomatoes, halved
1 large avocado, sliced
1/4 cup corn kernels
1/4 cup red onion, julienned
Directions
Whisk together dressing/marinade ingredients to combine. Reserving a few tablespoons to use as a dressing, pour marinade into a zip top bag with the chicken thighs. Refrigerate overnight.
Fry bacon until crispy. Remove from pan, chop, and reserve.
Over medium-high heat, cook chicken in rendered bacon fat till golden brown and crispy on both sides. Remove from pan, and allow to rest for five minutes. Slice, and reserve.
In a large bowl, add romaine lettuce, then the rest of the ingredients (including bacon and chicken) on top. Drizzle remaining dressing and serve.