Chicken salad recipe with vegetables in honey and mustard marinade - Savoury Trips

Ingredients

• Marinade for the meat and dressing for vegetables
• 3 spoons of honey
• 3 spoons of whole grain mustard
• 3 spoons of dijon mustard
• 2 spoons of olive oil
• 2 spoons of apple vinegar (mine was with added peppermint aroma)
• Meat and vegetables:
• 800 gr of chicken breast
• 10 slices of bacon
• 1/2 of lettuce
• 1 cup of green soy beans (Edamame)
• 3 tomatoes
• 4-5 dried tomatoes
• 1 big avocado
• 1 small can of corn
• 1 red onion
• handful of sunflower
• 1 bigger garlic clove
• Mix all the ingredients for marinade: honey, whole grain mustard, dijon mustard, olive oil, apple vinegar. Use one half for chicken marinade, and the other half as a dressing for vegetables.
• In the first half of the marinade put chicken strips and leave to marinade for about 2 hours on room temperature.
• In the meantime, fry bacon strips in the pan, and then take them out and put them on a napkin so that you remove the excess grease.
• After the bacon, put green soy beans in the same pan (clean edamame) and dried tomatoes cut into cubes. Fry for 4-5 minutes, then transfer into a salad bowl where all the ingredients will be mixed.
• Wash and wring the corn can. Chop fresh tomatoes and red onions into smaller chunks. Wash and chop lettuce. Wash and chop avocado into smaller chunks. Put all of this into the salad bowl as well.
• Take the chicken out of marinade and roast strip by strip in a heated and coated pan. Once it's done, put the chicken aside.
• Put all of the ingredients except bacon and chicken in the salad bowl and mix them so that we can get a smooth mixture.