Dressing / Marinade for Chicken:
1/3 cup Honey
2 tablespoons Mustard
2 tablespoons Dijon Mustard
2 tablespoons Olive Oil
3 tablespoons Apple Cider Vinegar or White Vinegar
1 teaspoon (1 small clove) Minced Garlic
1 pinch of Salt & 1 pinch of Pepper
3-4 Boneless Chicken Breasts
For Salad:
4 cups of romaine lettuce
1/2 cup sliced cherry tomatoes (I tend to leave these out)
2 large avocados
1/4 cup corn kernels
1/4 of a red onion, chopped
1 bell pepper
1/3 cup sliced almonds
1/4 cup shredded carrots
A sprinkle of Santa Fe Style Tortilla Strips
A sprinkle of bacon bits
Instructions:
1.) Mix items for marinade in a salad dressing bottle.
2.) Pour half the marinade in a gallon zip block bag with the chicken breasts. Allow to sit for as much time as you have. 2-4 hours should be good.
3.) Cut chicken breast into 1in chunks. Sear chicken pieces in a non-stick pan until golden and crispy or you can grill the chicken breasts. I prefer the chicken grilled but it isn't always practical. You definitely won't see me out there grilling in the snow.
4.) Chop up all salad ingredients and add the chicken (I personally like everything chopped into small pieces). Use other half of marinade for dressing.
I like to portion this recipe out into 4-5 containers to meal prep for the week.
I'm guilty of throwing in anything I have in the fridge. If it's in there and there's a chance of it going bad it's getting added. The extra vitamins and nutrients is always worth it and there's no reason to waste!
Adapted from CafeDelites www.cafedelites.com
