Honey Mustard Chicken Salad with Bacon and Avocado

Peel and mince garlic. In a bowl combine half the honey mustard and minced garlic. Add the chicken tenderloins to the bowl with the marinade and coat well. Leave to marinate while you prepare the rest of the ingredients.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

If using a BBQ, preheat now. Remove husk and slik from corn cob. Cut cherry tomatoes in half. Cut avocado in half, remove pit and scoop flesh out as a whole piece. Slice avocado flesh. Trim and thinly slice spring onion.

Remove chicken from marinade and place on the BBQ or in a frying pan over a high heat along with bacon and corn cob. Cook chicken for 4 minutes each side. Cook the bacon for 2-4 minutes on each side. Cook the corn for 6-8 minutes until the corn is charred and tender. Remove from the BBQ and slice chicken and bacon. Remove corn kernels from cob.

Tip! If you prefer, cut the cob into 2 or 3 and serve as pieces.

Arrange cos leaves at the bottom of serving bowls. Top with tomatoes, avocado, corn, spring onion, sliced chicken and bacon. Drizzle reserved honey mustard dressing over the salad and dig in!

Peel and mince garlic. In a bowl combine half the honey mustard and minced garlic. Add the chicken tenderloins to the bowl with the marinade and coat well. Leave to marinate while you prepare the rest of the ingredients.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

If using a BBQ, preheat now. Remove husk and slik from corn cob. Cut cherry tomatoes in half. Cut avocado in half, remove pit and scoop flesh out as a whole piece. Slice avocado flesh. Trim and thinly slice spring onion.

Remove chicken from marinade and place on the BBQ or in a frying pan over a high heat along with bacon and corn cob. Cook chicken for 4 minutes each side. Cook the bacon for 2-4 minutes on each side. Cook the corn for 6-8 minutes until the corn is charred and tender. Remove from the BBQ and slice chicken and bacon. Remove corn kernels from cob.

Tip! If you prefer, cut the cob into 2 or 3 and serve as pieces.

Arrange cos leaves at the bottom of serving bowls. Top with tomatoes, avocado, corn, spring onion, sliced chicken and bacon. Drizzle reserved honey mustard dressing over the salad and dig in!