Juicy Chicken Summer Salad (Print Version)
# Ingredients:
01 -
1 pound skinless, boneless chicken thighs
02 -
⅓ cup Dijon mustard with whole grains
03 -
3 tablespoons of olive oil (extra virgin)
04 -
4 slices of bacon, chopped into small pieces
05 -
1 tablespoon canola oil
06 -
1 ½ cups fresh strawberries, cut into quarters
07 -
1 tablespoon white balsamic vinegar
08 -
2 green onions, finely chopped
09 -
Kosher salt to fit your taste
10 -
Black pepper, freshly ground, to taste
11 -
1 avocado, peeled, seeded, and sliced
12 -
1 head of romaine lettuce, coarsely cut
13 -
1 ½ tablespoons of honey
14 -
1 cup of roasted or canned corn kernels
# Instructions:
01 -
Grab a medium-sized mixing bowl. Toss in the mustard, honey, olive oil, balsamic vinegar, and onion slices, then whisk it well. Season with a pinch of your kosher salt and some black pepper. Use about a third of it for the salad dressing and put the rest in the fridge for later.
02 -
Take a Ziploc bag or large container, and toss in your chicken thighs along with the leftover mustard mixture. Let it chill in the fridge for 2–6 hours, flipping the bag every now and then. Before you cook, make sure to drain it.
03 -
Heat up your grill to medium. Get it ready for cooking the chicken.
04 -
Brush the chicken pieces with canola oil. Lightly sprinkle them with kosher salt and pepper. Toss them on the hot grill, turning every couple of minutes till they hit 165°F inside—a solid 10 minutes or so.
05 -
Over medium-high heat, warm up a cast iron pan. Add the diced bacon into the pan and fry it until it’s crispy and brown, about 6 to 8 minutes. Get rid of extra grease, then scoop the bacon onto a plate with paper towels to drain.
06 -
Grab a big bowl and toss in the chopped lettuce. On top, layer the grilled chicken, crispy bacon pieces, fresh strawberry quarters, avocado slices, and corn. Drizzle your Dijon dressing and give it all a gentle mix.
07 -
Serve immediately so you can enjoy the warm chicken and crunchy bacon while it’s fresh.
# Notes:
01 -
Letting the chicken marinate a minimum of two hours pumps up its flavor and keeps it juicy.