Description
A vibrant salad blending sweet honey and tangy mustard with juicy grilled chicken, crisp greens, avocado, and halal-friendly tempeh bacon. Light yet satisfying, this dish balances flavors and textures for a refreshing, adaptable meal.
Ingredients
1 1/2 lbs skinless, boneless chicken breasts
1/3 cup honey
2 tbsp Dijon mustard
2 tbsp olive oil
1 clove garlic, minced
1/2 cup creamy avocado
2 cups chopped romaine
1/4 cup crumbled blue cheese (optional)
2 tbsp halal tempeh bacon (chopped)
1 tbsp red wine vinegar
Salt and pepper to taste
2 tbsp chopped fresh cilantro (optional garnish)
Instructions
In a bowl, whisk honey, Dijon mustard, olive oil, garlic, and vinegar to form the dressing.
Place chicken in an oven-safe dish, brush half the dressing over it, and marinate for 15 minutes.
Broil chicken 6 inches from the heat for 10–12 minutes, basting with remaining dressing until cooked through.
Toss romaine, avocado, and blue cheese in a large salad bowl.
Top with sliced chicken and tempeh bacon. Drizzle with any remaining dressing.
Serve immediately or refrigerate briefly for milder dressing flavor.
Notes
Substitute tempeh bacon with sautéed mushrooms for a vegan option.
For a lighter version, halve the dressing and use light olive oil.
Store leftovers in an airtight container for up to 2 days; keep chicken separate if avoiding sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 18g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg