Honey Mustard BBQ Chicken Salad With Avocado & BLT
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Honey Mustard BBQ Chicken Salad With Avocado & BLT
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| Servings | Prep Time |
| 4people | 25minutes |
| Cook Time | Passive Time |
| 20minutes | 5minutes |
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Ingredients
- 3large Chicken Filletsbreast fillets
- 1/4cup Bacondiced
- 2 Baby Cos Lettucewash leaves before using in salad
- 250g Cherry Tomatoeshalved
- 1large Avocadodiced
- 1/4cup Corn Kernels
- 1/2 Red Onionsliced
Marinade & Dressing
- 1/3cup Honey
- 3tbsp Wholegrain Mustard
- 2tbsp Dijon Mustard
- 2tbsp Olive Oil
- 1tsp Minced Garlic
- Saltto season
Instructions
- Make the marinade first by mixing the honey, mustard, olive oil, garlic and pinch of salt. Stir to fully combine.
- Pour half of the marinade into a bowl. Set the remaining half aside, in the refrigerator, for the dressing.
- Add chicken fillets to the bowl and cover with the marinade. Place in refrigerator for at least 30 minutes to marinate – longer would be better.
- Remove chicken from refrigerator and cook on the BBQ grill plate until golden and cooked through. This will take about 20 minutes, but depends on your BBQ. Baste the chicken with the marinade from the bowl. Baste each time you turn the chicken.
- Once chicken is cooked, set aside to rest for 5 minutes, on a plate covered in foil.
- While chicken is cooking, place bacon into a frying pan and cook until crispy. You could also cook the bacon on your BBQ hotplate if preferred.
- Prepare the salad by tossing together the cos lettuce leaves, cherry tomatoes, avocado, corn, onion and bacon bits.
- Slice chicken into strips and place over the top of the salad.
- Remove the set aside dressing from the refrigerator and add 2 tbsp of water to the dressing. Stir to combine well.
- Drizzle dressing over the chicken and salad or set aside for each person to drizzle once they have the salad and chicken on their plate.