HONEY MUSTARD CHICKEN and BACON SALAD

4 tsp President's Choice Prepared Dijon Mustard
6 tsp PC Whole Grain Dijon Mustard (by FIRESCORPION)
2 tbsp Corn Oil
2 tsp Garlic Minced (by MASHELDON)
0.66 cup Honey
4 breast, bone and skin removed Chicken Breast, no skin, fried
3 serving Bacon (Tyson Thick Cut: 2 slices)
4 cup, shredded Romaine Lettuce (salad)
2 cup Tomatoes - sm cherry tomatoes
0.5 cup Libbys Whole Kernel Sweet Corn
.5 small Onions, raw

I doubled the sauce

Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user PAMPTINIS.