Honey mustard salad with chicken

Ingredients for 4 servings:

• 1 pack of mixed salad (green salad with carrots and corn), approx. 750 g
• 1 pack of leaf lettuce, approx. 450 g
• 0.33 cup honey, approx. 80 ml
• ¼ cup mustard, e.g. B. Dijon mustard, approx. 60ml
• 2 tbsp olive oil
• 2 cloves garlic
• 2 tsp salt
• 1 tsp pepper
• 4 chicken breasts
• 200g bacon
• 1 bell pepper(s), yellow
• 1 avocado(s)
• 150 g cherry tomatoes
• possibly onion(s), red

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Delicious American summer salad

Thoroughly mix the honey, mustard, oil, crushed garlic, salt, and pepper. Wash the chicken breast and pat it dry thoroughly, then marinate it in a little less than half of the sauce. Slice the bell peppers, dice the avocado, halve the tomatoes, and if you like, slice the red onion (I prefer it without). Slice the bacon, fry until crispy, and let it cool on kitchen paper. Fry the chicken breasts in a pan with a little oil over medium heat for about 5 minutes on each side, until golden brown on the outside and cooked through on the inside. Add a little water to the dressing (about 4-6 tablespoons), and stir well again. Place the remaining salad ingredients in a bowl (except the bacon) and toss with the dressing. If you don’t have a large enough bowl, add the green salad a little at a time; it will quickly shrink due to the dressing, leaving room in the bowl. Arrange the salad on plates and top with the sliced ​​chicken. I place the bacon in a small bowl on the table so it stays nice and crispy, and everyone can take as much as they want. It goes perfectly with baguette. The portions are designed for a main course. It looks like a lot at first, but we’ve never had any leftovers. If there’s other stuff, it’s enough for one or two more people.