Now that it’s summer, a great salad is much appreciated! Now you can chop up some tomatoes and cucumbers and throw them on some lettuce or you can make. a. salad! This is delicious and hearty, which means you won’t feel hungry an hour later! Plus it’s full of protein and veggies so it is amazing for you too! I loved this salad but my only complaint was it didn’t last very long! We went through it pretty quick because not only was it so delicious, it also goes well with a variety of dressings. I’m a creamy fan (thousand island, ranch, blue cheese, etc) and my husband is an Italian dressing guy so knowing that it was equally delicious made it even better! Even better, you can double up on the marinade and use that for an awesome honey mustard dressing on top!
1/3 cup honey
5 tablespoons Dijon mustard
2 tablespoons olive oil
1 clove garlic, chopped
Salt and pepper
1/2 lb skinless, boneless chicken breasts
4 slices bacon, cooked crisp and diced
4 cups Romaine lettuce
1 avocado, pitted and sliced
1 cup grape tomatoes, halved
1) Mix marinade ingredients in a large ziplock or sealable bowl, add chicken and marinate for at least 2 hours.
2) Preheat oven to 375 degrees. Remove chicken from marinade and add to baking dish and bake for 35 minutes until juices run clear and inside is 165 degrees. Place chicken on cutting board and let rest for 10 minutes while you prepare the salad.
3) In large bowl, add lettuce then layer the top with the bacon, tomatoes and avocado. Slice the chicken and place on top of salad. Serve with your favorite dressing.