Ingredients

2 chicken breasts (pounded out to 1/2 inch)

1 tsp salt

1-2 tbsp olive oil

Bacon (cooked and cut into pieces)

Lena’s Kitchen pickled onions

Tomatoes (cut into wedges)

Radishes (sliced)

Cucumber (thinly sliced using a peeler or knife)

Hearts of palm (sliced)

Avocado (sliced)

Salad greens

½ cup olive oil (for vinaigrette)

3 tbsp mustard

Juice of 1 ½ lemons

½ small shallot (finely chopped)

½ tbsp honey

Instructions

Step 1: Prepare the Honey Mustard Vinaigrette by finely chopping the shallot. Combine the olive oil, mustard, lemon juice, chopped shallot, and honey in a bowl. Whisk the ingredients together until well combined and set aside.

Step 2: Allow the chicken breasts to come to room temperature for about 30 minutes. Place them in a plastic bag and pound them to a uniform thickness of 1/2 inch using a meat mallet.

Step 3: Heat a pan over medium-high heat and add olive oil. Cook the chicken breasts for 6 to 8 minutes on each side, until the internal temperature reaches 165ºF. Remove the chicken and let it rest covered with foil for 10 minutes, then slice.

Step 4: While the chicken cooks, prepare the vegetables and toppings: cut tomatoes into wedges, slice radishes, cucumber, hearts of palm, and avocado.

Step 5: In a large bowl, arrange the salad greens, sliced chicken, bacon pieces, pickled onions, and prepared vegetables. Drizzle generously with the honey mustard vinaigrette and toss gently to combine before serving.

Tips & Variations

Use leftover cooked chicken if short on time, just warm and slice before adding to the salad.

For added crunch, sprinkle toasted nuts or seeds over the salad.

Swap bacon for crispy pancetta or omit for a vegetarian-friendly option by replacing chicken with grilled tofu.

Adjust the sweetness of the vinaigrette by adding more or less honey according to taste.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated in a sealed jar for up to one week. When ready to eat, toss the salad with dressing and serve. Reheating the chicken gently in the microwave or a skillet works well if preferred warm.

FAQs

Can I use different greens for this salad?

Yes, feel free to substitute any salad greens you like such as arugula, spinach, or mixed baby greens to suit your preference.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer inserted into the thickest part of the chicken; it should read 165ºF (75ºC) when fully cooked.