Honey Mustard Chicken Salad with Bacon and Avocado
Honey mustard chicken salad with bacon and avocado is favourite summer BBQ staple in the US and now famous the world over. A salad that is a meal in itself! The sweet honey mustard sauce, salty bacon, creamy avo, crispy lettuce and a smokey char from the sweetcorn all combine in a mouthwatering dish that will leave you wanting more.
Number of servings
Ingredients
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350 Gram Chicken Tenderloins
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1⁄2 Cup Honey Mustard Marinade
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1 Garlic Clove
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150g Pack Middle Speck Bacon
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1 Avocado (small)
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1 Cup Baby Cos Leaf
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100 Gram Cherry Tomatoes
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1 Sweet Corn Cob
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1 Spring Onion
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
BBQ (optinal)
Frying Pan
Bowl
1 Marinate Chicken
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.
2 Prepare Ingredients
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.
3 Cook Chicken and Bacon
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.
4 You Plate It!
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!
About us
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