This salad has a homemade dressing that is sweet with a tangy kick to it! It has crisp and crunchy romaine lettuce, topped with marinated chicken. It’s the perfect salad to keep you full and satisfied, and is easy enough for an after-work recipe.
- 1 pound of chicken breasts
- Romaine lettuce
- 1 cup cherry tomatoes
- 1 cucumber
- 1 avocado
- 2/3 cup honey
- 5 Tbsp whole grain mustard
- 4 Tbsp (1/4 cup) dijon mustard
- 4 Tbsp (1/4 cup) extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 garlic clove (minced)
- Salt and pepper to season
Mix all ingredients together for the marinade/dressing and set aside.
Wash and trim fat from your chicken breasts. Place in container and add half of the dressing to the chicken. Refridgerate and let marinade for at least 30 minutes.
Chop and rinse your lettuce. Rinse and slice tomatoes and cucumber. Slice avocado and assemble all salad ingredients into a large bowl.
Place chicken in a non-stick skillet and cook over medium high heat, turning half way through (approximately 3-4 minutes per side).
Once chicken is cooked, slice into small pieces and add to salad.
Add remaining dressing to salad and toss well.