Sweet Dijon Fowl Mix (Print)
Succulent mustard-honey chicken mixed with bright red berries, buttery avocado and sweet corn, dressed in a zesty Dijon blend.
# Ingredients:
01 -
1 head romaine lettuce, chopped into big pieces
02 -
1 avocado, peeled, pitted, and sliced
03 -
2 green onions, sliced thinly
04 -
1 cup corn (canned or roasted)
05 -
4 slices of bacon, cut into small pieces
06 -
1 ½ cups strawberries, sliced into quarters
07 -
⅓ cup Dijon mustard with whole grains
08 -
1 tablespoon white balsamic vinegar
09 -
3 tablespoons olive oil (extra virgin)
10 -
1 ½ tablespoons honey
11 -
Kosher salt to season, as much as you like
12 -
Freshly cracked black pepper for seasoning
13 -
1 tablespoon canola oil
14 -
1 pound chicken thighs (boneless and skinless)
# Steps:
01 -
In a medium mixing bowl, combine the Dijon mustard, honey, white balsamic vinegar, green onions, and olive oil. Add salt and freshly cracked pepper as desired. Save one-third of this mixture to use as dressing and stick the rest in the fridge for later.
02 -
Take the chicken and toss it with the Dijon mix you just made. Put them together in a large Ziploc bag or a roomy dish, making sure the chicken is well-coated. Let it sit in the fridge for 2–6 hours, flipping the bag every now and then. Drain out the marinade when you're ready to cook the chicken.
03 -
Set up your grill and heat it to medium. It'll be ready when you're set to cook the chicken.
04 -
Use a brush to coat the chicken with canola oil, then add a sprinkle of kosher salt and some black pepper. Lay the chicken on the grill and cook, turning every so often, until the inside is 165°F. It'll take about 10 minutes.
05 -
Grab a cast iron skillet and heat it on medium-high. Throw in the bacon bits and cook until crispy and golden brown, around 6 to 8 minutes. Scoop the bacon onto a plate lined with paper towels, letting the extra grease drip off.
06 -
Use a big salad bowl to mix things up. Add the romaine lettuce first. Then place the grilled chicken, crispy bacon, strawberries, sliced avocado, and corn over it. Drizzle the reserved Dijon dressing on top, toss everything gently, and you're good to go.
07 -
Serve the salad right away. It'll taste best with the chicken and bacon still warm.
# Additional Notes:
01 -
Letting the chicken soak up the marinade for a couple of hours makes it extra tasty and juicy.