Salads in winter – what could be better?
As we gear up for another snow storm, we are fortunate enough to be enjoying amazing weather today. Warm weather means it’s time to break out the summer salad flavors for our paleo recipe this week.
Absolutely everything in this recipe is made from scratch. We value knowing where our food is coming from – so this is the perfect way to know exactly where each ingredient comes from! The best part is that the marinade for the chicken will also act as our dressing, a perfect two-in-one. And trust us, this dressing is going to become your next favorite. While making this recipe, the sweet and tangy taste of this dressing had our mouths watering, just waiting to dig in to this flavor-packed paleo salad.
Note – you’ll want to marinate your chicken for 2 hours or more, if you have the time. That way all of the delicious flavors of the dressing will seep into your chicken, making it juicy and beyond tasty!
1/3 cup honey
3 tbsp. whole grain mustard seed
2 tbsp. dijon mustard (minimal ingredient to ensure it’s fully paleo)
2 tbsp. olive oil
1 tsp. minced garlic
S to taste
3 – 4 skinless chicken breasts
1 head romaine lettuce, chopped
1/4 cup diced bacon
1 cup halved cherry tomatoes
1 large avocado, sliced
1/4 cup red onion, diced
- Whisk marinade ingredients. Place chicken in a shallow dish and pour half of the marinade on top. Place in refrigerator and let sit for at least 2 hours, if you have the time. Save the remaining marinade to make the dressing.
- Once chicken is marinated, use a drizzle of oil on a pan at medium heat. Sear and then grill chicken until crispy and cooked through (approximately 12 – 15 minutes). Set aside to rest for 10 minutes.
- Cook bacon until crispy.
- Slice chicken, dice bacon, and begin to prepare your salad.
- After you’ve placed all ingredients into a large salad bowl, add 2 tbsp. water to marinade to create your dressing. Drizzle on top and DIG IN!
Recipe via Cafe Delight